I’m 44 years old and to this day if we were all home for Easter, my father would have us hunting Easter Eggs. I think I was 30 the last time I did this. Yes, 30 and no it wasn’t for kids. It was me, my older sister and her husband. We had baskets filled with chocolate bunnies, candy, little gifts and of course brightly colored Easter eggs. My brother was a Marine and stationed in either Japan or Greece at the time so he missed it.
When I was young, there were 3 of us at home and Easter was kind of like Christmas The night before, we’d all sit around the table dying eggs and then in the morning we’d wake up to find baskets full of goodies that the Easter Bunny brought. THEN we’d rush to get dressed and run around the back yard searching for the eggs that we’d colored and the Easter Bunny had hidden for us. It was so exciting! I can remember the excitement and little kid giggles as I write this.
Mom, my big sister and me in 1972. My little brother was still 2 years away.
After the Egg Hunt excitement was over, there was a whole new issue in front of us… We had A LOT OF EGGS TO EAT!
I have a very happy Easter Morning breakfast recipe memory.
Easter morning meant “Creamed Eggs”. So simple and a great way to use some of those eggs.
3 Servings (easy to adjust as needed)
6 Hard Boiled Eggs – Peeled and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
A couple shakes of ground white pepper, optional
Salt and pepper to taste
Chives – Chopped (optional)
Toast, Biscuits or English Muffins (you’re choice)
Melt butter in saucepan, slowly add flour and stir until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Toast your bread or muffins or warm the biscuits.
Butter lightly and then top with the Creamed Eggs and a sprinkle of chives.
I’m smiling and even crying a little (happy memory tears) and having having an “I’m a little homesick” moment right now.