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Creamed Eggs a la Asparagus - Thailand 1 Dollar Meals
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–+ servings

Creamed Eggs a la Asparagus

Adapted from a recipe in the Casserole Cook Book, page 66.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

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.