Mama: Gail Riley, Highland Haven Creekside Inn, Evergreen
The recipe is in my cookbook, “Colorado Cravings.” At 20 years old and just home from a trip to Barcelona, Spain, with his dad, our son Jaxon asked for his favorite dinner. We add green peas and a fresh salad or fruit salad for a well-rounded and healthful meal. Our kids, Roxy and Jaxon, are out of our house now, but I feel pretty sure they will make it for their own families when they have them — a little comfort-food legacy. Serves 4.
Ingredients
2 tablespoons butter
2 tablespoons flour
Salt and pepper to taste
1 1/2 cups milk
1 tablespoon chicken bouillon
1 1/2 cup cubed ham (I buy one ham steak)
4 hard-boiled eggs cut into large pieces
Biscuits or toast points
Directions
Heat butter in saucepan over low heat until melted. Blend in flour, salt and pepper. (I use a whisk to mix.) Stir in milk, and heat to boiling, stirring constantly. Boil 1 minute, add bouillon, ham and eggs.
Serve over split biscuits or toast points.
