Creamed Eggs on Toast
My mom made this on special days for breakfast. It was a family favorite growing up. Now I make for my hubby on those special days that I want to say he's tops in my book. You may wish to double this recipe for big eaters or if no fruit and meat accompany the meal.
About This Recipe
Creamed eggs on toast is a comforting American breakfast classic that transforms simple pantry staples into a warm, satisfying dish. This easy, vegetarian stovetop recipe delivers a rich and velvety meal in just about thirty-five minutes, making it a wonderful option for cozy weekend mornings or a quick, comforting weekday breakfast.
The success of this dish lies in the careful construction of a smooth white sauce. Whisking the flour into melted butter creates a roux, which is then cooked until bubbly before the milk is added. Whisking the milk in gradually prevents lumps from forming, resulting in a luscious, thick gravy. A pinch of ground nutmeg, along with salt and white pepper, provides a subtle warmth that beautifully cuts through the richness of the butter and milk without overpowering the delicate hard-boiled eggs.
For the best results, ensure the milk is added a little at a time while whisking constantly over medium-high heat. If you prefer a bit of texture, you can vary the dish by chopping the hard-boiled eggs coarsely rather than finely, or by choosing a thick-cut, rustic bread that stands up well to the heavy sauce.
To serve, generously spoon the hot creamed egg mixture over freshly toasted, buttered bread so the toast absorbs the savory gravy. This dish is best enjoyed immediately while hot, paired with a simple side of fresh fruit or a hot cup of coffee to balance the creamy texture.
Ingredients
- 5 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 0.5 teaspoon salt
- 0.3 teaspoon white pepper
- 0.1 teaspoon ground nutmeg
- 3 eggs hard-boiled eggs, chopped
- 3 slices bread, to toast
- 1 to taste butter
Instructions
- 1
Melt butter over medium-high heat.
- 2
Whisk in flour.
- 3
When bubbly, whisk in milk a little at a time.
- 4
Add salt.
- 5
Continue to whisk until thick and bubbly.
- 6
Remove from heat and add chopped eggs.
- 7
Toast and butter slices of bread.
- 8
Lay slices on individual plates and spoon creamed eggs over the toast.
- 9
Serve.
Nutrition Facts
685
kcal
Calories
22
g
Protein
43
g
Carbs
47
g
Fat
1
g
Fiber
1239
mg
Sodium
Rate This Recipe
Beverage Pairings
American cooking is broad, but its drinks culture leans on craft beer and bold New-World wine: hoppy IPAs and ambers for burgers and barbecue, Cabernet and Malbec for steak, and classic sodas and root-beer floats for the diner side of the table.
Wine, Beer & Spirits
Hoppy bitterness cuts through fat and echoes char on burgers and barbecue. Enough structure to stand up to a rich, hearty dish.
Serve cool (7°C).
Bold tannin and dark fruit stand up to steak and ribs. Enough structure to stand up to a rich, hearty dish.
Serve at 17–18°C in a broad glass.
Juicy and smoky, it loves anything off the grill. Enough structure to stand up to a rich, hearty dish.
Serve at 16–18°C.
Malty and toasty — a friendly match for grilled and smoked meats. Enough structure to stand up to a rich, hearty dish.
Serve cool (8°C).
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
A sweet, spiced soda that pairs happily with burgers and fried food.
Serve ice-cold.
Spicy and fizzy — a refreshing alcohol-free partner to barbecue.
Serve ice-cold.
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
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