Easter Egg Stew

Directions

1. Heat 1 tablespoon of butter in a skillet over medium heat, and cook and stir the onion and green pepper until the onion is translucent, about 5 minutes; stir in ham, and cook until ham is hot, about 1 more minute. Transfer to a bowl, and set aside. Melt 1 more tablespoon of butter in skillet over medium heat, and cook and stir the mushrooms until they have given up their liquid and started to brown, about 10 minutes. Add the cooked mushrooms to the ham mixture.
2. Melt 2 tablespoons of butter in a saucepan over medium heat, and stir in flour, salt, and black pepper. Cook and stir until the flour lightens in color slightly, about 1 minute; gradually whisk in milk, and cook until thickened, whisking constantly. Do not boil. Mix in the Cheddar cheese, and stir until the cheese melts. Reduce heat to a bare simmer, and cook the sauce for about 10 more minutes. Whisk frequently.
3. Drain any juices from the ham and mushroom mixture, and stir the mixture into the sauce; mix in the chopped hard-cooked eggs. Bring mixture back to a simmer, and serve over toasted English muffins.

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Reviews (4)

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6

CORINNE8

Jan. 7, 2012

"This was fantastic! I did have to add more milk since it was so thick. Next time I won't drain the veggies to maybe thin it out a little and keep that great flavor...." See more"

6

Elle

Apr. 26, 2011

"My whole family enjoyed this! The only change I will make next time is to use about 1/4 of the onion called for in the recipe. Definitely a keeper! Oh and we used biscuits instead of English muffins ..." See moresince that's what I had on hand. This recipe was a "jazzed up" version of the creamed eggs on toast I always enjoyed as a kid. Thank you for this addition to my recipe box!"

5

Kim C.

May. 30, 2011

"Loved this! It was very thick, but soooo good over muffins! I didn't have bell pepper so left it out. MMMM!..." See more"