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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is an odd little recipe that my family has always made around Easter. It's great served over toast, biscuits, an english muffin, or bagel. This is a lightened recipe, as the original was far too heavy. Ingredients:
4 cups fat-free half-and-half |
1/4 cup fat-free margarine |
3 tablespoons cornstarch |
8 eggs, hard boiled and chopped |
4 ounces sliced deli roast beef, cut into squares |
1/2 teaspoon salt |
1 1/2 teaspoons fresh ground black pepper |
1 teaspoon paprika |
1/4 cup fresh parsley, finely chopped |
Directions:
1. Combine cornstarch with 1/4 cup of half-and-half; set aside.
2. Heat remaining half-and-half over medium heat until hot, but not boiling.
3. Add margerine salt, pepper, paprika, parsley, and cornstarch mixture; stir constantly until thickened.
4. Add eggs and meat; stir until blended.
5. Allow to heat thoroughly before serving.
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