If you’re like me, you grew up eating Classic Creamed Eggs on Toast for dinner often. A few weeks ago I was in a scrap and had to get dinner on the table fast but my pantry was *bare* (yes it happens to me too). I did have eggs and had also made a couple loaves of Harvest Whole Wheat Bread the day before. What could I make with eggs and bread?? My brain somehow pulled up a long forgotten childhood memory of my mother serving our family Classic Creamed Eggs on Toast and I knew immediately what was going to be on my dinner table that night.
Classic Creamed Eggs on Toast makes a delicious and wholesome meal for your family.
When you taste my recipe for Classic Creamed Eggs on Toast you’ll be surprised at how delicious and wholesome it is. Classic Creamed Eggs on Toast is so simple, but I love how rustic and real it is. I now have it in my regular rotation of meals for meatless mondays. Serve it up with great whole grain toast and it’s super nutritious, providing plenty of protein and fiber for a filling meal.
A basic white sauce (or ‘bechamel’ if you want to get your fancy french on) is used for this dish and is lightly seasoned with ground thyme, salt and white pepper. Basic white sauce is the basis for thousands of recipes and is simple but can also be tricky when it gets lumpy. I add cold milk very slowly, whisking vigorously. The flour butter mixture may seize up a bit, but then as you continue to whisk it smoothes itself out again as you keep whisking vigorously and pouring very slowly. Pouring in hot milk has been proven bogus by America’s Test Kitchen; it doesn’t help with clumpiness at all.
Wondering how to get boiled eggs to peel so smoothly? Here’s the answer. So if you’re in a pinch and you need dinner fast, remember this recipe for Creamed Eggs on Toast. I like to serve it up with a side of veggies to round out the food groups for a balanced meal. Hope you find this recipe helpful and enjoy!
Save RecipeIngredients
- 8 hard boiled eggs shelled and sliced thin
- 5 tablespoons butter
- 1/4 cup all-purpose flour
- 2 and 1/2 cups milk
- 1 teaspoon ground thyme
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt (or to taste)
- 6-8 pieces of hearty bread, toasted
Instructions
- In a 12 inch skillet, melt butter over medium high heat. When just melted, sprinkle flour over the top and whisk to combine. Continue to whisk the mixture for about 1 to 2 minutes until the paste cooks and bubbles a bit. Slowly add the milk, continuing to whisk vigorously to avoid lumps.
- Whisk in the ground thyme, white pepper and salt and bring to a gentle boil for about 2 minutes and remove from heat.
- Off heat, gently stir in the sliced eggs. Spoon the creamed eggs onto pieces of toast and serve.
Free ebook for all Subscribers!
What will you stuff in your sopapillas? Subscribe now to receive your free copy of Sopapilla Fiesta! today with six recipe combinations of stuffings and chili sauces. Bonus dessert recipe included!
Leave a Reply