Chef Alli’s Creamed Eggs on Toast


6 - 8 hardboiled eggs, sliced
1 cup unsalted butter
1/2 cup all-purpose flour
3-4 cups 2 % or whole milk (I often substitute half and half for part of the milk)

Kosher salt and freshly ground black pepper, to taste


In a large saute pan or skillet, melt butter over medium heat; stir in flour and cook for approx. 1 minute, whisking constantly. Remove from heat and whisk in 3 cups of milk, a little at a time, adding the third cup, if needed. Stir in sliced eggs and season with salt and pepper, to taste.

Serve warm over toasted slices of English Muffin bread.
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