Creamed egg on toast

This breakfast brings back memories of fishing trips. Why, you ask? Because my mom didn't care for it and my dad loved it, so he'd make it for the two of us whenever we got up early for a sunrise fishing trip.

Because it is made with whole wheat flour, it's actually a completely healthy alternative to biscuits and gravy. It is relatively quick to make, and tastes great (in my family's opinion, at least).

I hadn't made it in several years, so I tried it this morning and the whole family enjoyed it.

Creamed Egg on Toast
(AKA, toast and gravy)

This fed my family of eight with some left over.

Start by hard-boiling about eight eggs.

During this time, pour five cups of milk into a sauce pan (preferably non-stick) over medium heat.

Microwave about 1/2 cup of water and dissolve two chicken boulion cubes in it.

Pour broth into milk, and bring milk to a low simmer. Add 6 T whole wheat flour and whisk until lumps are out. Gravy will thicken within a few minutes.

When eggs are finished, peel and separate whites and yolks.

Dice the whites and add to gravy.

Add salt and pepper to taste.

Crumble yolks with a fork.

Pour gravy over toast (my preference, which also happens to be healthy, is whole wheat sourdough), and spoon crumbled yolk over gravy.

There you have it!

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