Creamed Eggs and Ham

This is truly comfort food, but sometimes you just need some good old-fashioned comfort food. The recipe makes 4-6 servings. You can spoon it over biscuits or toasted English muffins. I like both.

I have included instructions on boiling eggs and making biscuits.

Enjoy!

After many years of boiling eggs and they were overcooked, green and not very appetizing, I finally know how to boil the perfect hard-boiled egg.

For this recipe you will need 6 hard-boiled eggs. First, carefully place your eggs in a medium saucepan and run cold water over them until they are covered. Bring to a boil over medium heat. There is a tendency to turn up the heat because it never seems to boil while you're watching it. Don't turn it up. As soon as you see it start to boil, start timing. Set your timer for 10 minutes, and you don't have to watch it anymore until time is up.

When the timer goes off, put your pan in the sink and run cold water over the eggs. Drain the water and run more cold water over the eggs. As soon as the water is lukewarm, it's time to peel your eggs.

6 hard-boiled eggs

1/4 cup butter

1/4 cup flour

2 cups milk

1 cup cubed, cooked ham

1/4 teaspoon dry mustard

1/4 teaspoon celery salt

1/2 teaspoon Worcestershire sauce

Salt and pepper

Biscuits or toasted English muffins

Peel the eggs. Slice eggs into quarter-inch thick rounds and set aside. (Don't worry if the egg rounds break or fall apart.)

Melt the butter in a medium-size saucepan over medium heat. Add flour to butter and whisk briskly until the mixture is smooth and bubbling. Keep stirring and let it bubble 30 seconds. Slowly stir milk into butter-flour mixture. Bring to a gentle boil, stirring constantly. Remove from heat after mixture has thickened, about 2 minutes.

Stir, ham, mustard, celery salt and Worcestershire sauce into mixture in saucepan..

Taste mixture and add salt and pepper if you feel it is needed. Serve immediately, spooned over biscuits or toasted English muffins.

2 cups flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

5 Tablespoons shortening

3/4 cup milk

Measure flour, add baking powder and salt. Cut in the shortening. (I use 2 table knives) Add milk and stir with a fork until soft dough forms. (about 20 strokes.)

Turn out on lightly floured board and knead 20 turns. Pat or roll lightly 1/2 inch thick and cut with floured 2 inch biscuit cutter. (sometimes I just use a water glass) Bake on an ungreased baking sheet in a hot oven (450 degrees F.) for 12-15 minutes. Makes about 14 biscuits.