Nun's Toast

                                       NUN'S TOAST

Growing up on the farm, we often had only a snack before doing chores and milking, and then would eat a big breakfast/brunch. Cold weather called for heartier fare and this is one of my mother's favorite breakfasts in the winter.

It's history is supposed to come from being popular in convents and monasteries where they often had their own eggs and milk and gardens. This was a good and cheap meal. I'm sure there are variations depending on what part of Europe you visit. Some call it creamed toast, German toast etc., but this is what my family always knew it as. Of course, we always had lots of eggs, milk, onions, and bread!

It's hard to tell you exact amounts because I have never  measured it in my life! LOL!

Nun's Toast

5 large hard boiled eggs peeled and sliced
2 large onions sliced
2 tbs butter (roughly)
1/2 C flour (roughly)
2-3 C milk
salt
pepper
paprika

Saute onions in a little butter. When caramelized, remove onions and save.

Add rest of butter, melt and add flour making a rue.

Slowly start adding milk to desired creaminess whisking in. Make sure it's enough liquid for the eggs and onions.

When you get a creamy sauce, add salt, pepper and paprika to taste.

Add eggs and reserved onions. Cook until warmed through and sauce is medium thickness.

Serve over toast points.