How to eat your Easter eggs.

So, it's Easter Sunday, you've dyed a bunch of fabulous and stunning hard-boiled eggs (and maybe even hidden them for your kids -- or yourself, if you really miss egg-hunts) and now, well, you have a big ole pile of hard-boiled eggs. "How much egg salad can one person eat?" you ask yourself. Well, if you dislike egg salad (or even if you rather like it, you just don't like it THAT much) and enjoy participating in exciting small-town traditions, this is what you should be eating for Easter breakfast every year. Yes, I know it's too late for Easter breakfast this year.

This recipe is for "Creamed eggs on toast," which is what I have eaten for Easter breakfast every year of my life. I did not grow up in a small town myself, but my mom did, and it's her recipe, so there you are. My mom used to make it from our carefully dyed Easter eggs, and when I moved out I started making it for myself (from my own carefully dyed eggs). It's really not something you want to eat all the time, as it is a cholesterol festival, but it's an unexpected, delicious way to use your hard-boiled eggs.

Creamed Eggs on Toast
(serves 3)
1 tbsp butter
2 tbsp white flour
up to 1 1/2 c milk
3 hard-boiled eggs
salt, pepper, onion powder
1 demi-baguette, sliced (or 6 slices of regular bread)

Cut up the eggs into little bits -- my recommended technique, per my mom, is to just hold the egg in your hand and cut it up with a butter knife. As for the creamed part, we've all heard this song before; start by making a roux. I have typed this out so many times, so please just go to my biscuits and gravy 2 ways recipe for how to do this. Add about 1/2 cup of milk, until you're starting to get a gravy-like consistency, and season with salt, pepper, and onion powder. Add in your eggs, squishing the yolks so they blend into the gravy. Add milk until it reaches a thinnish-sauce consistency, then simmer for about 5-10 minutes. When you start simmering the creamed eggs, start your toast. These two things should coincide pretty well. When your toaster goes off, check your creamed eggs -- they should have reached creamy-gravy consistency, and are therefore ready. Generously apply creamed eggs to toast, and consume!