Creamed Eggs with Cheese

Name: Creamed Eggs with Cheese
Yield: Makes 8 servings
Ingredients: 2 tblsp. chopped parsley; 8 slices white bread; ½ c. flour; ⅓ c. butter or regular margarine; 2½ c. milk (about); 1 c. light cream; 1 tsp. salt; ½ lb. sharp process cheese, cut up; 12 frankfurters; Dash of pepper; 12 hard-cooked eggs; ⅓ c. butter or regular margarine

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Serve with tomato soup, green salad, hot rolls, Pears Cardinale

Ingredients

12 hard-cooked eggs
⅓ c. butter or regular margarine
½ c.

Main course
Vegetarian

Method

Separately chop yolks and whites of 2 eggs; set aside for garnish.
Quarter remaining eggs.
Melt butter, blend in flour. Add cream slowly; cook, stirring constantly. Add milk to make a smooth, rather thin sauce. Stir in cheese, salt and pepper.
Cover pan and simmer, without stirring, over low heat until cheese melts, 10 to 15 minutes.