Submitted By: Richard V.

Creamed Eggs On Toast Germaine
(A meatless entree served on days of abstinence during Lent)

Ingredients:

• 6 large hard boiled eggs, shelled and cut lengthwise into 6ths or 8ths
• 2 Tbsp. butter
• 2 Tbsp. All purpose flour
• 1 1/2 cups whole milk
• 1/2 tsp. Lawrey's Seasoned Salt
• 1/8 tsp. fresh ground black pepper
• 1/2 cup Velveeta process cheese, cubed into 1/2" dice
• 1/2 cup frozen tiny green peas

In a 1 1/2 quart saucepan: Cover uncooked eggs with sufficient cold water until completely submerged. Cook over high heat until water comes to a rolling boil. Immediately reduce heat so that bubbles barely break the surface of the water and cook for 15 minutes. Discard water and plunge eggs into cold water and remove the shells. Allow eggs to cool slightly then using a WET knife, cut eggs into 6ths or 8ths lengthwise. Set aside.

Using the same saucepan used to formerly cook the eggs, ensuring that it is dry, melt the butter over low heat. Gradually stir in 2 Tbsp. Flour.. While stirring constantly, blend in the cold milk. Continue cooking while stirring constantly over low heat until completely thickened. Add seasonings. Stir in process cheese cubes until blended. Add sliced egg wedges and frozen, tiny green peas. Simmer over very low heat for 8 minutes, occasionally stirring gently.

Meanwhile, prepare 6 slices of unbuttered white or wheat toast and cut diagonally into toast points. Place 3 toast points on a dinner plate and cover generously with creamed egg mixture. Serve immediately.