Creamed Eggs

 A depression era favorite this dish can be served as a breakfast or lunch with fruit or a salad!

• 1 1/2 cups half and half
• 1/2 tbsp herbox chicken boullion
• 6 hard boiled eggs, chopped
• 2 tbsp unsalted butter
• 1/4 cup all purpose flour

1. Place the butter in a small pot and melt down on medium-low heat
2. Once melted, add flour and whisk for 1 minute
3. Slowly pour in the half and half and whisk until thickened
4. Add in the boullion
5. Chop up your eggs (if your eggs are freshly boiled, you can let them cool a little before peeling and fork-chopping) 
6. Mix in with cream mixture

Serve immediately over toast or biscuits or even noodles!