Creamed Eggs on Toast

This is another of my recipes that makes eggs taste great.  It is  also my daughter's favorite.

I learned about this one from my mom, she sometimes made eggs this way when I was a kid.
When trying to recreate it, I started with a basic recipe and adapted it to get close to the way I remember my mom making it.  

Its makes a great brunch.

The creamed part of the recipe is a standard cream sauce. Its made by using butter or margarine with milk and flour.
The basic ratio is 2 tablespoons of margarine, 2 tablespoons of flour, and one cup of milk. You can make any amount you want as long as you keep this ratio the same. For this batch I am using  8 tablespoons of margarine, 8 tablespoons of flour and 4 cups of milk.

Start by melting the margarine in your pot. After its all melted add the flour and mix it in. Let this cook on low heat for a few minutes but don't let it brown. Cooking it a little prevents the flour from having a raw flavor, at least that's what the experts say.
I use a whisk to mix it because it works better when mixing the milk and flour.

For the next step, add the milk and turn the heat up to medium. Stir the flour mix and milk. It will be clumpy at first until the milk gets warm.
While this is heating you can add in the spices as you mix. You do need to stir this often as it gets hot. Make sure to scrape the bottom of the pot so it doesn't burn on the bottom. The sauce is sensitive to scorching and it will make the flavor a little off if it does.
 
I use chicken bullion cubes instead of salt. It adds flavor as well as the salt taste. So put in a couple of cubes.
Add a tablespoon and a half of minced dried onion and 1/2 tablespoon of garlic powder.  You can use more onion if you like the flavor.
Also add a tablespoon of Parsley Flakes.
If you make smaller or larger batches adjust the other amounts to fit.

The sauce will begin to thicken as it gets warmer.

While the sauce is heating up you need to start some eggs boiling. They will need to be hard boiled. For this batch I used 10 eggs. If you already have some hard boiled eggs you can use those.
The number of eggs that you use can vary, it depends on how thick you want the finished product and how large the eggs are that you have.

  The sauce needs to heat to the boiling point so keep it stirred as it continues to heat. By boiling I mean just bubbly and not a rolling boil. Since this is the point that it gets the thickest it will look more like hot mud. It reminds me of the mud pots in Yellowstone park. 

Once the sauce begins to boil you are ready to add your eggs. But before you do, taste your sauce and see if its to your liking. Now is the time to add more salt or garlic or anything else if you think it needs. Once it starts bubbling turn the heat down to low. It should now be a nice thick creamy sauce.

Shell your hard boiled eggs and cut them into small pieces then add them to the sauce mix and stir them in. Be gently so you don't break up the yolks to much.

Toast a couple of slices of bread and spread your creamed eggs over it. My kids always insisted on buttering the toast  but I think you already have plenty of butter in the sauce.

Add a cup of coffee or tea or maybe even some orange juice and you have a great brunch.

Any leftovers keep well in the fridge. It does get very thick when its cold but it melts back to a cream when you microwave it. Just spoon out enough for a piece of toast and you have a fast snack.