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Country Kitchen
September 2, 2009 Previous Recipe | Next Recipe
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FRUIT SOUP
CHEESY BACON BOWL
CREAMED EGGS ON TOAST
GARLIC BUBBLE BREAD
GRILLED CATFISH FILLETS
FIG CAKE
BLACK-EYED PEA SALAD OR DIP
ENGLISH PEA CASSEROLE
CREAMED EGGS ON TOAST

4 eggs
2 tablespoons butter
1 tablespoon cornstarch
1 cup milk
Salt and pepper to taste
6 slices toasted white bread

Boil eggs and chop; set aside, reserving about 1 egg.
Melt butter in a saucepan. Blend cornstarch into milk. Slowly add mixture to butter, stirring constantly. Cook until thickened. Add 3 chopped eggs and salt and pepper; stir until heated through. Remove from heat.
Cut 3 slices of toast in half crossways to make triangles. Place 1 slice of toast and 2 halves on either side on each plate. Spoon creamed eggs over toast. Top with remaining chopped egg. Serves 3.
Note: For a quick and easy lunch, Mary suggests replacing chopped egg with canned tuna.





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