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Cheddar Creamed Eggs on Toast
- 4 slices bacon
- 6 large hard boiled eggs, peeled and sliced
- 1 medium onion, chopped
- 1 1/2 cups sharp cheddar cheese
- 3 tablespoons all-purpose flour
1 1/2 cups milk- 4 slices toast
- Cook bacon until crisp; drain on paper towels; crumble and set aside.
- Meanwhile, prepare hard boiled eggs. (This can be done the night before and refrigerated.)
- Drain all but 1 to 2 tablespoons drippings from skillet. Sauté onion in remaining drippings.
- Combine cheese with the flour and add to onion in skillet. Add milk and stir over medium heat until mixture thickens.
- Fold in eggs and crumbled bacon. Serve over toast.
Makes 4 servings.
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