1 c. diced, cooked ham
2 tbsp. butter
2 tbsp. flour
2/3 c. warm milk
1/3 c. chicken broth
1/8 tsp. white pepper
2 hard cooked eggs
Cornbread

Use a ham slice or leftover ham. Trim off fat. Melt butter in skillet. Add flour and cook over low heat for 2 to 3 minutes.

Slowly stir in milk and broth. Add pepper cook, stirring until thickened.

Quarter eggs, add carefully with the ham into cream sauce. Don't stir. Cut large squares of cornbread. Split. Spoon mixture over halves. Makes 4 servings.