Creamed Eggs with Meat
A classic dish of chopped hard-boiled eggs and meat in a creamy white sauce, baked with buttered cracker crumbs. Perfect for using leftover cooked meat.
Ingredients
- 3 Eggs (Large)
- 4 tablespoons Butter (Unsalted)
- 4 tablespoons All-purpose flour
- 2 cups Milk (Whole milk recommended)
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper (Freshly ground)
- 0.75 cup Cooked meat (Chopped. Ham, chicken, veal, or fish)
- 0.75 cup Cracker crumbs (Buttered)
Instructions
- 1Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes. Drain and rinse with cold water. Peel and chop the eggs finely.
- 2In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Season with salt and pepper.
- 3Preheat oven to 350°F (175°C). Butter a baking dish. Sprinkle the bottom of the dish with some of the buttered cracker crumbs. Cover with half of the chopped eggs, then pour half of the white sauce over the eggs. Spread the chopped meat over the sauce. Repeat layers: remaining eggs, remaining sauce, and top with the remaining buttered cracker crumbs.
- 4Place the baking dish in the preheated oven on the center rack and bake until the crumbs are golden brown and the sauce is bubbly, about 25 minutes.