Creamed Eggs and Ham over Biscuits

Creamed Eggs and Ham Over Biscuits

Well here was a nice country-style breakfast and a departure from our normal fare.  As I wrote that first sentence, I wondered what our normal breakfast fare is.  How dull and routine we must be in our real lives, grins, always in a hurry with toast and a quick cup of coffee to get us started for a new day.  A slow breakfast is a luxury reserved for our days away from work.

This would be a perfect breakfast for those after-Easter boiled eggs and leftover ham feasts and now you're looking for a new way to serve them.  I buy the small packages of boneless ham slices, usually four or six to a pack if I recall correctly.  It's just enough for the two of us for a couple of meals:  eggs Benedict, ham and potato casserole, our favorite breakfast quiche, among others, and now this.

You have to have a pretty good appetite as this is filling.  Nice warm biscuit  baked with a sprinkling of cheese, creamy eggs and ham to bathe them in and sop up some of that deliciousness, mmmm!


CREAMED EGGS AND HAM
(over toast, English muffins or biscuits)

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 1/4 cups milk
1 cup diced cooked ham
4 hard-cooked eggs, chopped
4 biscuits

Directions

Melt butter in a deep, medium sized fry pan or a saucepan over low heat.
Stir flour, mustard, salt, and pepper into butter until mixture is smooth and bubbly.
Remove from heat and add milk.
Return to heat and bring to a boil, stirring constantly; boil until mixture thickens, about 1 minute.
Stir ham and eggs into milk mixture and cook until heated through.
Spoon creamed ham and eggs onto biscuits.

Amish Ham Salad with Boiled Egg

Amish Ham Salad

Now here was something was a little different for us, and only because of the addition of one simple  ingredient:  boiled eggs.  Did you ever hear of such a thing?  I hadn't and of course couldn't resist trying it at the first opportunity.  And of course I'm thinking way ahead to Easter when there's an abundance of both ham and boiled eggs, grins.  And in between, what a great way to extend a recipe.  Frugal and delicious.

'Tis good!

HAM SALAD WITH BOILED EGG

3 cups cooked ham, diced
2-6 hard boiled eggs (depending on how much you like eggs)
1/2 cup celery, peeled and finely diced
5 tablespoons mayonnaise
1/2 cup pickle relish
2 tablespoons prepared mustard

In a large bowl, combine the ham, eggs and diced celery.

Blend the mayonnaise, relish and mustard and add to the ham mixture.  Blend well.  Taste for seasoning.  Add salt and pepper to taste if desired.

Refrigerate for two or three hours to allow the flavors to meld.

COOK'S NOTE:  This is always how I've made my ham salad, sans the boiled eggs, which good.  The original recipe doesn't state what kind of pickle relish to use, and I've always just used sweet hot dog relish, nothing fancy, and I use the simple yellow mustard, again nothing fancy.  I use my food processor to dice the ham.  Fast and easy.