Before moving on to the breakfast and the recipe, check out this time delay slideshow taken from the front window of our house, starting before the big storm and lasting until the next day. Pay particular attention to the tree (or bush?) across the street toward the left side as it sags with snow and then springs back up after the snow either fell off (or, more likely, was shaken off by the owner). You can also see berried branches in our yard begin to sag with snow in the frosty foreground.
You can also check out a brief video here of the same scene during the subsequent February 10 blizzard (dubbed "Snoverkill"). Now, onto the grub.
Creamed eggs on toast has always been a comfort food for me, and was one of my favorite breakfasts when I was a kid. It's great for a wintry stay-in and takes only minutes to make. Most recipes I have seen call for hard-boiled and chopped eggs, but my mother always scrambled them, so that's how I do it. Sorry, no picture. In any event, it's nothing to write home about, aesthetically speaking.
Creamed Eggs on Toast
Serves two or three, depending on how hungry you are.
- 4 eggs, scrambled in a bit of butter (make the curds not too large, but not too small either)
- 1 1/2 cup milk
- 3 Tbsp. butter
- 3 Tbsp. AP flour
- 1 tsp. salt
- 4 to 6 pieces of toast
Scramble the eggs as mentioned above. Make toast.
Melt the butter in a saucepan, then stir in the flour and salt, to make a roux. Slowly add the milk while stirring, until all milk is added and the sauce thickens. Add the scrambled eggs, a bit of pepper, some sweet paprika, and serve over toast. That's it.