Creamed Eggs a la Asparagus
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1¾ cups milk
- ½ teaspoon salt
- dash black pepper
- ½ cup Cheddar cheese, shredded
- 5 hard boiled eggs, peeled, sliced, Shortcut
- 1 package frozen asparagus, cooked and drained, (10 oz / 280 g)
- paprika, as desired
- toast points, for serving
Instructions
- In a large non stick pan on low heat, melt the butter, whisk in the flour, the gradually stir in milk. Cook, stirring constantly until sauce thickens.
- Stir in salt, pepper, and cheese, stir until cheese is fully melted.
- Fold in the egg slices, arrange asparagus on top, sprinkle with paprika.
- Serve over toast points, enjoy.
Notes
Low cost per serving.
Shortcut: Hard Boiled Eggs.
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