Foxhill Cheese’s new milk has inspired me to go back to update a classic breakfast that I first cooked when I was in grade 9. I love breakfast, always have and always will. I was looking for something different and went through my mom’s cookbook and found creamed eggs. A basic recipe with hard boiled eggs and a white sauce served over toast. I made it and everyone loved it. Over the years I have made a lot of variations of this recipe using various herbs, spices, cheese and presenting the eggs different ways. Since I am using amazing milk I decided to come up with a variation to honor this, something clean that added flavor without covering up the taste of farm fresh whole milk. I hope you enjoy, I know I did.
Ingredients:
8 Free Range Eggs
1/4 cup Butter
1/4 cup Flour
1/2 small onion (minced)
1 clove garlic (minced)
2 Cups Whole Milk
1/2 tsp dried mustard
1 tsp salt
1/2 tsp white pepper
1/4 tsp fresh nutmeg (cream sauces love nutmeg)
1/4 tsp fresh nutmeg (cream sauces love nutmeg)
3 whole sprigs of Fresh Dill
1 Tbsp Fresh Lemon Juice
1 Tbsp Fresh Parmesan Cheese
4 Pieced of Toast
Paprika
Place the Eggs in a large pot and cover with cold water. Bring to a boil then simmer for 6 minutes. I prefer this recipe with slightly runny yolks, I have an aversion for dry egg yolk however if you want to cook it longer feel free.
As soon as the eggs are started melt the butter in another pot over medium heat and add the onion and garlic, cook for about 3 minutes till they soften and then add in the flour. Stir with a whisk and allow to cook until it turns a light carmel colour. You want to toast the flour a bit or your white sauce will have a raw flour taste and it will dull the flavor of the herbs and spices added later. Next add about half the milk, and whisk until smooth then add the remaining milk and the dill. Heat until the mixture thickens, then lower the heat. Add in the mustard, salt, white pepper and lemon juice and stir in. Then add in the cheese and stir until smooth. Heat for about 10 min over low heat to blend the flavors, taste and add salt and pepper as needed.
When the eggs are done drain and place in cold water, when you can handle them peel the eggs carefully. Take half the eggs and chop into the sauce, the yokes will be soft but will pop out of the whites just stir those in.
To plate put the toast on your plate add some of the sauce egg mixture, take a whole pealed egg and place it in the toast, cut in half, top with a little more sauce, some fresh snipped dill and paprika. Enjoy.
Thanks again to my local suppliers:
Milk : Foxhill Cheese House
Eggs: Shani’s Farm
Garlic: Active Life Farm
Onion: Noggins Corner Farm Market
Dill: Riverview Herbs
And as always thanks to the Halifax Seaport Farmer’s Market for giving me a place to meet all these great suppliers.
Tim's Kitchen Table 
>Yummy! I can't wait to try these.
>Thanks Jen, I am really happy with the balance of flavour in this one, hope you enjoy it. Remember to play with your food 🙂