>------------> CREAMED EGG <------------<

8 slices of bread toasted and buttered
6 Eggs
1 Tblsp oil
1 Tblsp white vinegar
Basic White Sauce
1/2 cup Velveta cheese (about 1 inch slab)
Onion powder
Black pepper

Prepare toast - - and

Place whole eggs in large pan covered with cold
water. Add about 10 shakes of salt to the water
along with the oil and the vinegar. (oil is 
added so the water will not boil over while 
cooking and the vinegar will help make the eggs
easier to peel after cooking.) 

Cook on high heat. When the eggs begin to boil,
boil for 20 mins.

While eggs are cooking, make your Basic White
Sauce.
 
Over low heat, add cheese to the white sauce. 

Stir often with fork letting the cheese melt.

Shake Onion Powder to lightly cover the entire
top of the mixture and stir well.

Shake black pepper to lightly cover 1/2 of the
entire mixture and stir well.

Remove from heat.

When eggs are done, drain and place in cold 
water. Crack and peel. (save shells for Lee)

Rinse eggs and slice up each (like a tomato) 
into the Sauce Mixture.

Add more onion powder and/or pepper to taste.
Bring to bubbling. Remove from heat.

Yield: for 2-3 Adults 

* Note: If you double this recipe, be sure to 
double the White Sauce recipe as well.

~*~ Copyright © 1997-2005 Elrhea M. Bigham ~*~