Creamed Eggs on Toast

In Home Economics I learned to make Creamed Eggs on Toast; but in the military I came to call it Shit on a Shingle.

6 hard-cooked eggs, peeled
1/8 cup butter
1/4 cup all-purpose flour
1 cup half and half
1 tsp chicken bouillon
Thick slices of bread, lightly toasted
Salt and coarse black pepper to taste

1. Peel and separate the egg whites from the egg yolks.
2. Chop the egg whites into small pieces and set aside.
3. In a separate bowl, mash the yokes.
4. Melt butter in a saucepan set over medium heat.
5. Stir in flour until smooth.
6. Whisk in chicken bouillon. Gradually add half and half, stirring constantly to keep smooth.
7. When mixture begins to thicken, stir in the mashed egg yolks.
8. Stir in egg whites and remove from heat.
9. Season with salt and pepper. Serve over toast.

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