Welsh Eggs (ORIGINAL)

Submitted by Banks

"Welsh "Shirred Eggs", originally used with dried hard-boiled eggs in World War II. Great for breakfast or dinner, with a nice leek flavor. Taken roughly from The Old Foodie website. Classical and easy when you have some boiled eggs on hand. You could also substitute some regular scrambled eggs and it would still be good."

 

• Ready In: 11mins
• Ingredients: 9
• Yields: 4 toasts
• Serves: 4

ingredients

• 4 hard-boiled eggs, roughly chopped
• 2 tablespoons oil or 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 3 tablespoons roughly chopped leeks
• 1⁄8 teaspoon mustard
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon salt
• 4 pieces good toast

directions

1. Melt the butter or oil in a medium saucepan and then add the 3 tablespoons flour. Stir around until the flour is absorbed and the mixture is smooth. Continue to stir until it thickens slightly, or browns a little.
2. Add the 1 cup milk and bring to a boil.
3. Add the chopped leeks, mustard, pepper, and salt. Stir until thickened and cooked -- about 5 minutes. Add the chopped boiled eggs.
4. At this point, if you wanted, you could add a little cheese.
5. Divide the hot egg mixture among the toast, and enjoy.