Don’t knock it ’til you try it. Deal?
The late Libby Cowgill, my grandma, was known for many things—her love of Jesus, piano playing, dirty jokes (despite her love of Jesus), a good golf game and her amazing cooking.
Grandma Libby has a little bit of a sweet tooth. Whenever we visited Grandma’s house, we knew that 1) there would be unlimited amounts of food, and 2) there would more than likely be M&Ms and a chocolate sheet cake waiting for us.
Breakfast was always one of my favorite meals at Grandma’s house because there was usually always bacon and something with butter. Creamed Eggs (on toast) was a Libby Cowgill classic recipe. I know it doesn’t look appetizing, but you MUST try it before you turn your nose up at it.
- 3-4 Tablespoons of butter (not oleo!) Do they even make oleo anymore?
- 2 heaping Tablespoons flour
- 1 cup milk
- 3-4 hard-boiled eggs
- Salt and pepper to taste
- Brown butter.
- Add flour and blend well (I use a whisk)
- Add milk and stir.
- Salt and pepper to taste.
- Let it boil up.
- Cut up and add hard-boiled eggs.
- Put on buttered toast.