^[1]

^[2]Diane at The W.H.O.L.E. Gang ^[3] has started a new weekly recipe challenge, Friday Foodie Fix ^[4]. This week’s featured ingredient is eggs. Perfect! My kids colored and decorated two dozen hard-boiled eggs this week for Easter. So, I’ve been thinking about what we’re going to do with all of them.  With my parents visiting for spring break, we decided to make one of my dad’s favorite meals for breakfast: Creamed Eggs.

Creamed Eggs

Ingredients:

1 TBSP butter
1 TBSP rice flour (or other gluten-free flour)
salt & pepper to season
3/4 Cup milk
2 hard-boiled eggs, cut into small cubes
2 slices toast or English muffin (gluten-free variety, of course)
paprika

Directions:

1. In a medium saucepan, melt butter over low heat. Add in rice flour and mix thoroughly. Season with salt and pepper.
2. Pour milk into saucepan. Increase heat and stir frequently until the sauce thickens.
3. Stir the eggs into the sauce.
4. Pour the creamed eggs over toast or an English muffin. Sprinkle a dash of paprika on top.

Additional Note:

• For cheesy creamed eggs, stir in 1/3 cup shredded or processed cheese to the thickened sauce and let it melt before adding the eggs.
• Consider adding a minced clove of garlic to the melted butter and saute before adding the flour.

Notable Links:

• For more recipes with eggs check out Friday Foodie Fix ^[4].
• Need tips on cooking hard-boiled eggs? Check out Kalyn’s Kitchen ^[5].
• How to make “perfect easy-to-peel hard-cooked eggs”at Anastasia’s Table ^[6].
• I’ve also linked this recipe to The W.H.O.L.E. Gang’s collection of Father’s Day Favorites ^[7].