Creamed eggs on toast: an effortlessly delicious breakfast recipe that isn’t served often enough. The height of morning comfort foods!
For the uninitiated, creamed eggs on toast is a simple combination of béchamel sauce and hardboiled eggs served over toasted crusty bread. It’s a humble dish that I believe to be wildly underrated. Whenever my family gets together it is almost guaranteed that someone requests this for breakfast. Frankly at this point, we (the breakfast monsters) don’t even have to request it. It just sort of naturally occurs, like the tides. If you were an oceanographer you could study it.
You can really use any bread you want as the foundation for creamed eggs on toast. I always recommend crusty white breads that are sturdy enough to withstand toasting: sourdough, French, ciabatta and the like. But you don’t have to be limited to just those! Try it on biscuits, cornbread, focaccia – you name it! During the holidays, my family often eats it on Swedish rye bread. (As I mentioned in that recipe however, Swedish rye bread doesn’t take too well to toasting – this is one of the rare examples where the bread is better left untoasted!)
American food as a concept is tough to nail down, with perhaps the exception of hamburgers and BBQ. Our cultural melting pot runs far too deep to be able to label too many dishes strictly “American”. That said, I do feel I can classify this dish as such. There’s a great little write-up on Taste Atlas here that explains that this dish is thought to have originated in the Depression-era American south. There’s also apparently another version of this dish – Eggs Goldenrod – in which the hardboiled yolks are reserved, chopped fine, and then sprinkled over the top. Who knew!
Taste Atlas also says that this recipe is often eaten around Easter as a way to consume an excess of eggs, which is exactly what my family does. Little did I know it was tradition! And that’s my bonus pro-tip for you: when Easter arrives, this recipe is going to be the best way to use up leftover hardboiled eggs. Plus, when the dye leaches into your eggs, you end up with a wildly colored cream sauce. And that’s just free entertainment!
Creamed Eggs on Toast
- 4-5 hard-boiled eggs roughly chopped
- 4 pieces crusty bread
- 2 tbsp salted butter
- 2 tbsp flour
- 1 cup milk
- salt + pepper to taste
- paprika for garnish optional
Melt butter in medium sauce pan and whisk in flour. Let cook for a minute or two, until you can no longer smell the flour.
Add milk and turn heat to medium-low. Cook for 2-4 minutes or until thickened. Add a splash of milk if necessary- you are looking for a consistency close to pancake batter.
In the meantime, toast bread. After sauce has thickened, add chopped eggs and stir. Salt and pepper to taste, being a little extra generous with the pepper. (As a side note, since I use salted butter, I don't usually need to add additional salt!)
Divide bread between plates and pour sauce and eggs over the top. Garnish with paprika if desired.
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