Creamed Eggs on Toast

1. Put the six eggs in a pot, then fill with cold water until they're covered by about an inch. Turn the heat on high and bring to a boil. As soon as the water is rolling, remove from the burner, put a lid on it and set a timer for 15 minutes.

2. As soon as the timer goes off, put the eggs in a bowl of water and ice for about 5 minutes. Once the eggs are lukewarm, put them in the refrigerator to chill for another hour. Then peel your eggs starting from the wider portion.

3. Cut the eggs in half, lengthwise. Then use a small spoon to carefully remove the yolks. Save 2 of the yolks for the recipe and throw the other 4 away.

Creamed Eggs

4. Heat a non-stick pot over medium heat. Spray with fat free cooking spray and add the onions. Cook until they start to turn translucent. Then add the butter and milk.

5. Use a whisk and stir in the black pepper, mustard, No Salt and Herb ox Bouillon. Continue stirring and slowly add the whole wheat flour, making sure no lumps develop, until it starts to boil. Then add the egg yolks and mix until they're dissolved. Finally stir in the egg whites.

6. Pour about 1/2 a cup over each slice of toast. If you want bacon bits, sprinkle 1 teaspoon over each and serve.

Yield: 4 Servings