Sauteed Onions in Gravy with Ham and Eggs Over Toast

Here's another brunch experiment that was surprisingly tasty!  The variations to this dish are almost endless.  For dinner time you could easily substitute chicken for the ham and rice or noodles for the toast.  Use your imagination here!

1 1/4 pounds yellow onions, thinly sliced

3 T. butter, divided

1/2 cup diced ham

6 hard cooked large eggs, chopped

1 cup chicken broth

1/4 cup all purpose flour

1 cup low fat milk

8 slices country styled bread, toasted

Parsley

Over medium high heat, melt 2 T. butter in a large skillet.  Add onions and cook, stirring often until the onions are limp and lightly browned, about 8 - 10 minutes.

In a small skillet over medium heat, melt 1 T. butter and sautee ham until browned.

Mix a little broth with the flour in a small bowl.  Make a smooth paste and then to remaining broth and mix into onion mixture.  Add milk and increase heat to high and heat to boiling. 

Cook, stirring constantly for about 2 minutes until thickened and add ham and chopped eggs.

Check seasonings and add salt and pepper if needed.  Remove from heat and ladle over toast.  Sprinkle with parsley.