Creamed Bacon And Eggs
|Celery||1⁄3 Cup (5.33 tbs), sliced|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Skim milk||1 Cup (16 tbs)|
|All purpose flour||1 Teaspoon|
|Eggs||2 , hard-cooked|
|Bread slices||4 , toasted|
Fry bacon until crisp in a skillet.
Remove bacon from pan and discard all but 1 T. (15 mL) of bacon grease.
Saute celery and onion in the skillet until onion is slightly browned and celery is tender; set aside.
Combine milk and flour in top of a double boiler.
Cook and stir over simmering water until mixture thickens.
Crumble the bacon.
Chop the eggs.
Add celery, onion, bacon, and eggs to the creamed mixture.
Season with salt and pepper.
Place toast slices on 4 warm plates.
Spoon mixture evenly over toast.