Preparation time: 20 min.

Creamed dishes can be elegant and economical. This cream sauce, made with milk and broth, is a perfect complement for ham and hard-cooked eggs. Spoon over steaming old-fashioned cornbread.

For 4 servings you will need:
1 cup diced, cooked ham
2 Tbsp. all-purpose flour
2 Tbsp. butter or margarine
⅔ cup warm milk
⅓ cup chicken broth
⅛ tsp. white pepper
2 hard-cooked eggs
2 Tbsp. chopped chives
Corn bread

1. Use a ham slice or leftover ham. Trim off visible fat.
2. Melt butter in a skillet. Add flour and cook over low heat for 2 to 3 minutes.
3. Slowly stir in the milk and broth.
4. Quarter eggs. Add carefully with the ham to the cream sauce. Don’t stir.
5. Cut large squares of cornbread, heated if possible. Split.
6. Spoon mixture over halves. Sprinkle with chives.

Good served with: A chicory and romaine salad tossed with an oil and vinegar dressing, steaming mugs of coffee and pecans sugar cookies.

Tips: An honest-to-goodness cornbread has a rich, brown crust and a somewhat gritty bite. Try Whole Grain Corn Bread and taste the difference. Sauce Aurore can be used for a variation, adding 1 to 2 Tbsp. of tomato purée to the cream sauce. Sprinkle paprika over completed dish.

---

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.