I don’t know what it is, but I love Lent if not for any other reason but for the food. I have very fond memories of my Catholic upbringing when it comes to the foods we ate: tuna and noodles, fish fries at the Knights of Columbus, tomato soup and grilled cheese, and even a few odd ones my mother made like “rice and eggs.”

That last one sounds very weird but was always quite tasty. It was white rice cooked in whole milk that was topped with sugar and cinnamon and served with hard boiled eggs. My brother and sisters and I just ate it up. I think it was our second favorite Lenten meal following very close behind tonight’s meal; creamed eggs on toast.

There is story about me and creamed eggs on toast that my brother and sisters still bring up whenever this meal is mentioned.

As I mentioned, we loved this meal. One evening when I was no more than seven or so, I took a tremendously large helping of creamed eggs on toast. My siblings were not happy with me as it left very little for them. They demanded that I put some back but I swore that I would eat every last bite. I believe it was my brother who said, “If you don’t eat every bite, we are going to tie your hands behind your back and force you to eat it.”

Now, creamed eggs on toasts is a very filling meal and about halfway through, you guessed it, my little stomach got very full. My brother and sisters were mad. Yes, they lived up to the threat. One sister held my hands behind my table chair, the other plugged my nose so I would have to open my mouth to breath, and my brother shoveled fork full after fork full of creamed eggs on toast into my mouth.

Anyway, I still like creamed eggs on toast. I just go a little easy on the portion. In case you were wondering, I still like my brother and sisters too. Here’s the recipe. The following recipe will serve four normal people.

Ingredients

6 Hard boiled eggs, peeled and chopped
¼ Cup unsalted butter
¼ Cup all purpose flour
2 Cups whole milk
Salt
Fresh ground pepper
8 to 10 slices of toast

Directions

Melt the butter in a sauce pan and then add flour to make a roux. When the roux starts giving you a nutty aroma, add the milk and cook over medium high heat until the sauce thickens. Add salt and pepper to taste. Then stir in chopped eggs, cover and keep warm.

Meanwhile, cut toast into roughly 1″ square pieces. Place toast squares on serving platter and pour creamed eggs over toast. Serve immediately.