SC - OT - An old recipie memory

[Stephanie E Rudin]

My family does a plain white sauce (a bechamel, I guess) and puts the
whole egg, chopped, in and serves it on toast - creamed eggs, we call it.
 Definitely comfort food for me.  Of course, we also do creamed hamburger
on toast which takes me right back to my grandmother's kitchen when I was
8 or so.  

Mercedes
Mooneschadowe, Ansteorra

>I do something similar. I start with hardboiled eggs, chopped coarse, 
>and
>add them to a rich cheese sauce (butter, flour, milk sauce and add 
>your
>flavor of cheese until it won't absorb anymore -- I usually use sharp
>cheddar),
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