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Classic Creamed Eggs on Toast

5 from 1 review


  • 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)
  • 68 pieces of hearty bread, toasted


  1. 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.
  2. Whisk in the ground thyme, white pepper and salt and bring to a gentle boil for about 2 minutes and remove from heat.
  3. Off heat, gently stir in the sliced eggs. Spoon the creamed eggs onto pieces of toast and serve.