Prep 5 mins
Cook 5 mins
The ultimate breakfast comfort food. Quick to make if you boil the eggs ahead of time. To get the full flavor, you have to cook the butter and flour enough to lose the flour taste, that's the key to getting this dish right.
- 4 hard-boiled eggs, coarsely chopped
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 1⁄2 cups cream or 1 1⁄2 cups fat-free cream
- 1⁄4 teaspoon kosher salt (less if using table salt)
- fresh ground pepper, to taste
- 4 slices bread, toasted
- Peel and chop eggs, set aside.
- Melt butter over med-hi on stove.
- Stir flour in and brown slightly, being careful not to burn.
- Add cream a little at a time, stirring to incorporate after each addition. Use more or less cream to achieve desired consistency.
- Turn off heat and add salt and pepper to taste.
- Stir in eggs.
- Pour over toasted bread.
Works well with diced yolk sprinkled over eggs and a dash of paprika for taste and color. Also good with whole or skimmed milk.
Mmmmm! This satisfied my pregnancy cravings for what my husband's family calls "muck on toast" Keeping with their traditions I added 3 slices of crumbled bacon to the mix. Thanks!
This tasted exactly like the "Golden-Rod Eggs" that my mother used to make for me. Unfortunately, she unexpectedly passed away when I was 13, and she took all her recipes with her... Since I've grown up, I've spent a lot of time reconstructing recipes and tastes in my mind to fit childhood memories. Thanks for posting this one, it's nearly spot on! I had a little trouble with the roux part as my butter and flour became a big sticky ball. I tried to chop it up into small pieces with the flat of the spatula, but wasn't getting too far. I then decided that perhaps the cream would dissolve the roux, so I started to add the little bits of cream. Finally I had reached the full amount call for and I had what amounted to a stew of floating roux in a cream soup... I knew I had to have made a mistake somewhere so I quickly broke out my immersion blender and saved the meal in a couple quick pulsing froths. Once I achieved the desired creamy mixture, I added my chopped egg whites and reserved the yokes for a topping in a bowl after squishing them through a garlic press to make tiny cylinder shaped yoke beads. I submitted some pictures of what the final product looked like so please enjoy and know that my whole family loved the meal! We poured the tasty gravy over the wheat toast then topped with the egg yokes.