CREAMED HAM AND EGGS OVER CORNBREAD
This is a wonderful way to use your Easter leftovers! Your hard-cooked eggs and ham go into a luscious white sauce which is spooned over a piece of your favorite cornbread, be it homemade or prepared from a mix. This is a good brunch dish or company breakfast dish but would be equally good at lunch or suppertime. Talk about versatility! The timing of this dish is considerably less than indicated since there is a time overlap: you are making the creamed eggs and ham while the cornbread is baking.
Provided by Lorraine of AZ
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
- Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
- Add the milk, whisking or stirring constantly, until sauce begins to thicken.
- Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
- Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
- NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
- NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
- NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.
Nutrition Facts : Calories 268.1, Fat 18, SaturatedFat 9, Cholesterol 261.9, Sodium 880.9, Carbohydrate 8.4, Fiber 0.2, Sugar 0.6, Protein 17.4
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