For most of my family, this creamed eggs on toast dish is a favorite. The first time I made it for Dave was on our honeymoon (35 years, folk!). He had never had this dish before, and I was delighted that it was a hit. There are many versions that can be made using this basic white sauce (roux) recipe.
It can be used to make a cheese sauce (add cheddar cheese and let the cheese melt – and you’ve got another keeper). Serve this cheddar cheese sauce over broccoli, baked potatoes, or other vegetables and folks will be asking you for the recipe.
Some folks add chipped beef to the sauce to make a chipped beef gravy. You can add bacon bits (please use the real bacon and not those generic bits!). It can be served over biscuits or bread.
I always serve it over homemade bread, toasted.
Some folks add butter to the toast and some folks eat it plain. Several of us like to spoon the creamed eggs over a whole piece of toast. And others like to break the toast up into bite-sized pieces and eat it like that (works great for kids).
How to make creamed eggs
Your basic ingredients are butter, flour, milk, seasonings, and hard boiled eggs. I like to add some onion and garlic (powders work fine) when I’m stirring the sauce. Oh, did I mention pepper? You’ve got to add a bunch of pepper – and even folks who don’t like pepper will like this.
Some people wait to boil their eggs until they need them for this recipe. I usually have hard-boiled eggs in my refrigerator, so I’m all set.
Start by melting your butter (or margarine) in a saucepan. Add your seasonings (especially if you’re adding onion or garlic powder, so it can mix in well.)
Add your flour, stirring it in as you go. Keep stirring until the mixture is smooth.
Slowly add the milk, stirring as you go.
Keep stirring, and it will keep thickening. The nice thing about this is you can add a lot more milk if you give it time – so you won’t need as much flour to serve more people. When it’s the thickness (and the amount) you want, add your sliced, hard-boiled eggs, like this.
Mix the eggs in gently until they are heated through.
How to serve the creamed eggs
Throw in some more pepper, and serve over toast. Like this.
Or like this.
Creamed Eggs on Toast
- Butter OR margarine - 2 Tbsp. [I always use butter]
- All purpose flour - 2 Tbsp. flour
- 2 cups milk
- Onion powder optional
- Garlic Powder optional
- Salt and Pepper
- 2-4 hard boiled eggs peeled and sliced
- Melt butter in a saucepan
- Add seasonings
- Add flour, stirring until it is dissolved and smooth
- When the butter mixture is bubbling, add the milk slowly, stirring constantly.
- Continue to cook on medium, stirring
- As the mixture thickens, add more milk
- Add sliced hard boiled eggs and stir until warmed and mixed in
- Serve over toast