Creamed Eggs on Toast
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
directions
- To hardboil eggs, simmer on low (barely boiling) for about 20 min.
- ,or bring to a boil, cover, turn off heat and let sit for about 20 min.
- Cool (run cold water over cooked eggs), peel, then chop the eggs.
- Melt the butter.
- Stir in the flour and 1/4t salt.
- Stir in milk a little at a time and continue to cook until the sauce is thick.
- Pour over chopped up eggs which you salt and pepper to taste.
- Sprinkle the mixture with paprika.
- Spoon over slice of toast.
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Reviews
-
This recipe is one that dates back to my grandmother... no need for anything special added. I make this at least once a week. My husband STILL won't try this just based on the way it looks, so sad. Don't be turned off by the thought of "creamy eggs" - it's well cooked and extremely flavorful if you cook long enough to get flour taste out and add salt to your preference. A good quality bread for your toast tops it off.
-
As Charmed stated, the beauty of this recipe is it's versatility. We added some chopped pepperoncini peppers and crumbled cooked bacon the second time we made it and served it over toasted English muffins. The results were great. Will try cooked sausage and onion next. The possibilities are endless. Thanks Trisha.
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>