1/4 stick butter
1/2 cup AP flour
4-5 cups milk, room temperature
2 chicken buillion cubes
about 18 hard boiled eggs, chopped
1. Cook butter and flour until thick, stirring constantly.
2. SLOWLY add milk.
3. Add buillion cubes. Replace onto medium heat, stirring constantly. Cook until boiling.
4. Add boiled eggs.
Serve over toasted bread, English muffin, etc.
Leftovers reheat nicely on the stove on low heat.
1/2 cup AP flour
4-5 cups milk, room temperature
2 chicken buillion cubes
about 18 hard boiled eggs, chopped
1. Cook butter and flour until thick, stirring constantly.
2. SLOWLY add milk.
3. Add buillion cubes. Replace onto medium heat, stirring constantly. Cook until boiling.
4. Add boiled eggs.
Serve over toasted bread, English muffin, etc.
Leftovers reheat nicely on the stove on low heat.
holy cow 18 eggs????? I think I would have to cut that recipe in half.....if not more. I dont' know if anyone else here would even try to eat that
I think we used 15 Sunday for breaky and had enough for two breakfasts.
