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.
Serving size: Complete recipe
Calories 564 Calories from Fat 146
% Daily Value*
Total Fat 16 g25.3%
Saturated Fat 5.1 g25.6%
Trans Fat 0 g
Cholesterol 432.8 mg144.3%
Sodium 1370.9 mg57.1%
Total Carbohydrates 72 g23.9%
Dietary Fiber 4.2 g16.8%
Sugars 15.9 g
Protein 32 g63.9%
Vitamin A 13.7% Vitamin C 10.9%
Calcium 44.3% Iron 29.2%
*Based on a 2000 Calorie diet