Creamed Ham on Toast Recipe
Creamed Ham on Toast Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Meet the Cook: Whether for breakfast or brunch - or lunch or supper - this recipe has been popular in our family for years. It is one that my grandmother passed down. Home for my husband, me and our children, 5 and 2, is a country town. -Robin Morton, Ripley, Mississippi
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup chopped fully cooked ham
  • 1/3 cup chopped green pepper
  • 1/4 cup sliced celery
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1 hard-boiled large egg, chopped
  • 5 slices process American cheese, quartered
  • 3 slices toast, cut into triangles

Directions

In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast. Yield: 2-3 servings.
Originally published as Creamed Ham on Toast in Country Woman March/April 1997, p33

Nutritional Facts

1 each: 451 calories, 26g fat (14g saturated fat), 155mg cholesterol, 1320mg sodium, 30g carbohydrate (9g sugars, 1g fiber), 24g protein.

  • 1 cup chopped fully cooked ham
  • 1/3 cup chopped green pepper
  • 1/4 cup sliced celery
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1 hard-boiled large egg, chopped
  • 5 slices process American cheese, quartered
  • 3 slices toast, cut into triangles
  1. In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast. Yield: 2-3 servings.
Originally published as Creamed Ham on Toast in Country Woman March/April 1997, p33

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