Melt butter over low heat. Stir in cornstarch to form a smooth paste. Add cream and water, stirring until smooth, and cook until mixture thickens and begins to boil, stirring occasionally. Remove from heat, add peeled and diced eggs. Season with salt, pepper and paprika and return to heat until heated through. Serve on whole wheat toast, or whole wheat English muffins. Makes 4 servings.
By Robin from Washington, IA
You just brought back a very fond memory for me. I went to grade school when the lunch room ladies actually cooked lunch and we used to have this sometimes. I loved it. (10/23/2008)
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