Prep 8 mins
Cook 15 mins
This recipe evolved from a basic creamed ham recipe and I keep it in my "what to do with leftover....." file. When I have some hard boiled eggs to use up, I vary the recipe based on what's in the fridge at the time. It's really easy and comes together fast, especially if you measure out the ingredients first and have it all ready to go.
- 4 slices bacon (or 1 c. cubed leftover ham)
- 2 shallots, finely chopped (or 1/4 small onion finely chopped, or 1 tsp dried onion flakes)
- 3 tablespoons butter
- 1 teaspoon chicken bouillon granule (or 1 crushed chicken buillon cube)
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt and pepper, each (or to taste)
- 1⁄2 teaspoon hot sauce (or 3-4 drops of tabasco, more if you like heat)
- 2 tablespoons flour
- 1 3⁄4 cups milk
- 3 eggs, hardboiled, peeled and chopped
- 1⁄4 cup cheese, shredded (gruyere or mexican blend or cheddar, whatever is on hand)
- 1 tablespoon parsley (for garnish)
- chop the bacon slices into small pieces and fry till crisp. Drain bacon on some paper towels and set aside. Wipe out the pan and return to heat.
- Drop the butter into the pan and melt. Saute the shallots or onion till soft.
- Add flour and cook for a minute, wisking to soak up the butter and cook off the flour taste.
- Add the chicken buillon, worcestershire, hot sauce, salt and pepper.
- Slowly pour in milk, wisking constantly and cook till mixture thickens (about 4-5 minutes).
- Add the eggs, bacon (or leftover ham) and cheese. Stir till cheese is melted.
- Serve over toasted bread or English muffins. We have even used toasted hamburger buns when we didn't have sliced sandwich bread on hand.
- Garnish with chopped parsley, if using.