Creamed Ham And Eggs Over Cornbread

Directions

1. 1
   Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
2. 2
   Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
3. 3
   Add the milk, whisking or stirring constantly, until sauce begins to thicken.
4. 4
   Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
5. 5
   Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
6. 6
   NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
7. 7
   NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
8. 8
   NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.