I mentioned that this meal was a family favorite to a friend and she had never heard of it.  The recipe originally came from my mom's old Betty Crocker cookbook.  It was the only way I enjoyed eating hard boiled eggs growing up and now my kids ask for it regularly, so I thought I would share it and see if any of you are familiar with this recipe.  Let me know!

Apparently, it's also called "eggs goldenrod" because the egg yolks can be crumbled over top for a pretty garnish that resembles goldenrod.

This is an easy lunch for me to make with kids because there are several jobs that they can do- even Vivian, who is only 2 can help!

Kid jobs:

• Peel the hardboiled eggs (easy peel hardboiled egg method here)
• Cut up the eggs (eggs are soft enough to cut with a butter knife for safety of young children)
• Tear the toast into bite size pieces (it saves me the work of cutting up their bread after the eggs are on top)

Creamed Eggs on Toast

This makes 3 adult-sized servings with 2 slices of toast per serving

• 2 T butter
• 2 T flour
• 1 1/2 cups milk
• 1/4 +1/8 tsp salt
• 1/8 tsp pepper
• 5 hard boiled eggs, chopped (easy-peel hardboiled egg method here)
• 6 slices bread
• Optional: 1/4 cup finely chopped bacon, ham, or summer sausage (we like Organic Prairie beef summer sausage)

In a medium saucepan, melt butter and heat until bubbly.  Add flour and stir for about 2 minutes to cook the flour (being careful not to burn it).  Gradually add the milk, whisking out the lumps.  Stir and cook until thickened.

While the sauce is cooking, toast the bread.

When the sauce is thickened, add the salt, pepper, eggs, and meat (if using).

Stir for a minute- just until the eggs are heated through- then remove from the heat.

Serve over toast.  Enjoy!