Monday, July 5, 2010
Cheesy Eggs on Toast
My family knows that I prefer savoury things over sweets. Give me a hunk of cheese or a handful of potato chips over a cookie any day. This is especially true at breakfast time. Eating highly sweetened cereal, cinnamon buns, or even overly sweetened muffins doesn't sit well.
Several years ago one of my aunts traveled to Kenya to visit my cousin who was working there. She had these eggs for breakfast, shared them with us, and now I'm sharing them with you. Protein, whole grains, fresh produce are all included in this meal. And it can be made ahead and reheated so it's quick to go in the morning.
Cheesy Eggs on Toast (for 2, easily doubled or tripled)
3 eggs, hardboiled, peeled
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/2 teaspoon salt
1/2 cup grated sharp Cheddar cheese
freshly ground black pepper
Melt the butter in a medium saucepan. Add the flour and stir until smooth. Whisk in the milk and salt, continuing to whisk over medium to medium high heat until the mixture thickens and bubbles. Add the cheese and stir until smooth. Season with the pepper to taste.
Coarsely chop the hardboiled eggs and add them to the sauce. Gently heat.
Serve over whole wheat toast, with sliced tomatoes on the side.
This sauce is basic and is easily altered by adding fresh or dried herbs to suit your taste. I suggest thyme, chives, or parsley. Some basil on the tomatoes would never be out of place.