Down-Home Creamed Eggs on Toasted English Muffins

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3 c Skim milk
1/4 ts Pepper
4 English muffins; split,
6 Hard-cooked eggs; thinly
3 tb All purpose flour
1/2 ts Salt

Original recipe makes 4 Servings



1. Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat; stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat. 2. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs. 4 servings Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan on Apr 21, 1998

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