This is a meal I was introduced to by Caleb’s parents. Growing up on a farm, I ate my fair share of eggs, but they were either fried, scrambled, or an omelet. 🙂
The classic way to eat this meal is meatless, but as usual…. if at first it doesn’t have meat…. ADD IT! I can’t think of too many dishes that aren’t dramatically improved by meat. Must be that farm girl in me. Sausage, ham, or bacon all make excellent toppings. If you can’t choose between them, just have all three.
This is a pretty forgiving recipe, so feel free to vary egg & milk amounts. I made a larger batch because I wanted leftovers.
- 9 or 10 hard-boiled eggs
- 3 1/2 tablespoons butter
- 3 – 4 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3 cups milk
- about 2 cups diced turkey-ham
- 1 – 2 teaspoons olive oil
- toasted bread
Pop the yolks out, use a fork to crumble them up, and set aside (this picture was before I had fine-tuned my helper’s work). Chop the egg whites up and set aside. Don’t chop them too small – about quarter sized.
Melt your butter in a sauce pan. Stir in the flour, salt, and pepper until smooth. Pour in the milk and bring to a boil. Cook and stir for a couple minutes or until thickened. Sometimes it thickens up well, other times it likes to stay a little more on the thin side. Honestly, it doesn’t affect the taste and will work either way!
Add the egg whites and stir for a couple minutes or until heated through. Saute ham in olive oil for a few minutes or heated through. I like mine a little browned.