Creamed Eggs
All you need to make creamed eggs are hard-boiled eggs and a béchamel sauce. Delicious served on toast for breakfast the day after Easter because it uses up some of your leftover eggs!
eggs
6
large
butter
2
tablespoons
all-purpose flour
2
tablespoons
milk
2
cups
ground white pepper (Optional)
⅛
teaspoon
salt and freshly ground black pepper to taste
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 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.
  Stir white pepper, salt, black pepper, and chopped eggs into the sauce; stir until eggs are heated through.
