Down-Home Creamed Eggs on Toasted English Muffins

Looking for a hearty breakfast? Then check out this creamed eggs on muffin recipe that's ready in 25 minutes.

  • prep time 20 min
  • total time 35 min
  • ingredients 6
  • servings 4

Ingredients

6
eggs
3
cups fat-free (skim) milk
3
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
4
English muffins, split
  • 1 In 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  • 2 Meanwhile, into 2-quart nonstick saucepan, pour milk; place over medium-high heat. Stir in flour with wire whisk until well blended. Add salt and pepper. Cook, stirring constantly, until bubbly and thickened. Remove from heat. Toast English muffin halves.
  • 3 Drain water from eggs; peel and thinly slice eggs. Place toasted muffin halves, cut side up, on individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    320
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    320mg
    320%;
    Sodium
    750mg
    750%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    2g
    2%
      Sugars
    17g
    17%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    35%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 1 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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