Creamed Ham and Eggs

Good over biscuits, toast or even rice.

3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
1 cup diced cooked ham
4 hard cooked eggs (quartered)
1. In a saucepan melt the butter over low heat.
2. Blend in the flour and seasonings.
3. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
4. Remove from heat and stir in the milk.
5. Heat to boiling, stirring constantly, boil for 1 minute.
6. Fold in gently the ham and eggs, heat through.

Variations:

Creamed eggs with Salmon
1. Omit the dry mustard and ham (of course)
2. Fold in gently 1 can (7 ¾ ounces) salmon, drained and flaked.
3. Heat through.

Garnished Creamed Eggs
Serve creamed eggs and ham with one of the following:
1. 4 slices of bacon, fried to crispy and crumbled.
2. 2 tablespoons shredded cheese (of your choice).
3. 2 tablespoons chopped ripe olives.