Tuesday, June 1, 2010
Creamed Peas and Eggs on Toast
Many of the recipes in my grandma's cooking journals leave it up to me to interpret, so I'm thankful to be handy in the kitchen as I read through her entries to share with you. This recipe for Creamed Peas and Eggs on Toast happened to be one of my favorites as a young girl. Grandma often served it for lunch or as she called it - a light dinner. Oh and the toast, nine times outta ten, was a crisply buttered English muffin.
Ingredients...don't worry too much about exacts
2 heaping tablespoons of butter
2 heaping tablespoons of flour
1 1/2 to 2 cups milk
1 cup or so of fresh or frozen peas; cooked and drained well
2 - 3 eggs; hard boiled and chopped
Your fave toast
Over boiling water melt the butter in a double boiler, when melted stir in flour to a smooth consistency. Slowly whisk in milk to prevent lumps and continue stirring as the milk mixture thickens into a creamy white sauce. Gently fold in the peas and eggs; heat through. Salt and pepper to taste. Serve over toast. This makes 3-4 servings.
Other things that go great in the basic cream sauce:
-Steamed, chopped asparagus
-Crisp, crumbled bacon
Now go give this recipe a try and let us know how it turned out! Next up will be a surprise for your family summer gatherings.
Image Credit: Pea Pod Poster by MistyRosePhotography on Zazzle