Brunch Eggs With Creamed Salmon

• 1 (7 3/4 ounce) can salmon
• milk
• 14 cup butter
• 14 cup all-purpose flour
• 12 teaspoon salt
• 12 teaspoon black pepper
• 1 teaspoon dijon-style mustard
• 4 tablespoons minced celery
• 2 tabsp. chopped chives
• 12 teaspoon salt
• 2 English muffins, split
• 4 warm hard-cooked eggs, halved
• parsley, chopped
• lettuce
• tomatoes, slices

1. Drain liquid from slamon and add enough milk to make 2 1/4 cups.
2. Flake salmon and mash round bones.
3. Set aside.
4. Melt butter in heavy saucepan.
5. Blend in flour 1/2 teaspoons salt and black pepper.
6. Remove from heat.
7. Stir in liquid.
8. Return to low heat and cook, stirring until thickened.
9. Add salmon and keep warm.
10. Toast muffin halves.
11. Spread with mustard.
12. Top with celery, chives and sprinkle with salt.
13. To serve, arrange 2 egg halves, roundside up, on each muffin half.
14. Top with the salmon sauce.
15. Sprinkle with parsley or dill.
16. Serve with lettuce and tomato slices.

salmon, milk, butter, flour, salt, black pepper, mustard, celery, chives, salt, muffins, eggs, parsley, tomatoes

Taken from www.food.com/recipe/brunch-eggs-with-creamed-salmon-363433 (may not work)