The next time you need a simple meal or a way to use up some hardboiled eggs, whip up this tasty old-school comfort food. Creamed eggs served over a hearty slice of toast is as versatile and budget-friendly as it is delicious.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
What are creamed eggs on toast?
Creamed eggs on toast are a comfort food favorite enjoyed by generations of home cooks and their families. It’s not complicated — most ingredients are right in the name! Hardboiled eggs are cooked in a creamy white sauce, resulting in a flavorful mix best served with a slice of your favorite bread.
What makes creamed eggs so good?
Don’t let the simplicity fool you. The mouthwateringly creamy bechamel sauce that develops from milk, butter, and flour enhances the flavor and perfectly contrasts with the texture of the hardboiled egg. Warm, filling, and easy on the stomach, it’s also a good source of protein.
Why you’ll love this recipe
It’s hard to beat a creamed egg on toast when you need a warm meal fast. The dish only requires a few common pantry staple ingredients, perfect for impromptu snacks, quick breakfasts, or budget-focused meals.
It can also be easily scaled up or down for large groups. Plus, it’s a handy way to ensure a few leftover hardboiled eggs don’t go to waste if you’re tired of egg salad and deviled eggs.
And it’s a great recipe to use the Easter eggs for brunch after the egg hunt on Easter morning.
Ingredients
Here’s the short list of everyday items you’ll need for creamed eggs:
- Hardboiled eggs
- Flour
- Butter
- Milk
- Salt
Of course, you’ll typically also want sliced bread, toast, or English muffins.
Ingredient substitutions
Creamed eggs on toast can be easily made gluten-free using gluten-free flour and bread, while those sensitive to dairy can replace the milk and butter with non-dairy alternatives.
How to make creamed eggs on toast
Before making your creamed eggs, boil two per serving in a saucepan filled with water, turn off the heat, and cover for 8 -10 minutes. After a quick five-minute ice bath, the eggs are ready to use. This can be done up to a week in advance if the eggs are kept in their shells.
The rest of the recipe comes together in just a few minutes:
- Melt butter in a small saucepan over medium heat.
- Add flour and salt, whisking until combined, and there are no lumps.
- Cook this mixture until fragrant, about one minute.
- Add half the milk and continue to stir as the mixture thickens. When most of the liquid cooks off, repeat with the other half.
- Meanwhile, peel and chop two hardboiled eggs.
- Add most of the chopped egg to the mix and fold in, reserving a bit for garnish.
Creamed eggs are best enjoyed over warm, lightly toasted buttered bread.
Recipe variations
This dish has so many variations, and most are just as delicious! A common one, Goldenrod eggs, separates the egg whites and yolks before chopping. The whites are added to the creamy mixture as this recipe calls for, but the egg yolks are saved and sprinkled over the top of the mix just before serving.
Flavor up the sauce
This creamy, mild mixture is a perfect canvas for all sorts of flavors.
Add seasonings: Toss in a bit of paprika, cayenne pepper, dry mustard, garlic powder, white pepper, Worcestershire sauce, sherry, chopped onions, or anything else you’re craving.
Add meat: Pre-cooked leftover meat, including ham, crumbled bacon, hamburger, or turkey, can add protein and heft to this dish. It’s also a great way to use some remaining ground beef or sausage.
Make it cheesy: A bit of shredded or chopped cheese can increase the creamy richness.
The only limit to how you can tweak creamed eggs on toast is your imagination and your taste buds!
What goes well with creamed eggs on toast
This versatile comfort food pairs well with a wide-ranging mix of sides. For a traditional breakfast feel, fry up some bacon or sausage. A healthier spin on the dish might include sauteed or roasted vegetables or fresh fruit. A baked potato, breakfast potatoes, or hash browns can also help make creamed eggs on toast into a more filling meal.
How to store leftovers
Creamed eggs are easy and quick to whip up fresh, but if you’ve got some leftovers, they’re also simple to store. Allow your creamed eggs to cool to room temperature, then transfer them to an airtight container and keep them in the fridge. They should be eaten within three days.
Don’t freeze it, as this can degrade the texture of the sauce and eggs.
How to reheat
Be gentle when you’re warming up your creamed eggs. Heat them in a pan over low heat or in a microwave set to low, frequently stirring them.
Looking for more great egg recipes? Be sure to check out these
- Baked Fried Eggs
- How to Make Fluffy Egg Omelette
- Overnight Breakfast Strata
- IHOP Ham and Cheese Omelette
- Starbucks Protein Plate
- Starbucks Egg Bites
- Egg White Sandwich McDonalds
- Ham and Egg Casserole with Bread
- Pasta and Eggs Dish
- Beet Hard Boiled Eggs
More Toast Recipes
- Texas Toast Bread Recipe
- How to Make Crostini Toast
- 100 Whole Wheat Bread Recipe – Great for Creamed Eggs!
Be sure to take a look at all the tasty breakfast recipes and homemade bread.
Creamed Eggs On Toast
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 2 hard boiled eggs
- 2 slices toast
Instructions
- In a small pot over medium heat, add butter and stir until melted.
- Sprinkle flour and salt in pan and whisk together with the butter.
- Cook flour and butter for about 1 minute or until the flour and butter become fragrant.
- Add about half of the milk and stir until the mixture becomes thick.
- Add the remaining milk and stir until the mixture becomes thick.
- Add chopped egg, reserving some of the chopped egg for garnish.
- Pour the creamed eggs over toast and garnish with the remaining chopped egg.
Video
Notes
🔥 Sauce: Whisk continuously for smoothness
⏰ Total Time: Under 20 minutes
this is the 1st time i’ve ever had creamed eggs. they were delicious!
Easy to make and really good. Nice spin on eating eggs.
My mom made this for us 13 kids. We’ll be making it this Sunday at the campground. I’ll add ground mustard for an even better flavor.
Turned out perfect with a1/2t ground mustard. My husband never had it but ate 3 pieces of toast with this yummy dish.
My mom raised 5 kids on a military budget moving across the country and overseas 50 years ago. This was a favorite when we were growing up. My brothers don’t remember or don’t care for it much these days but it’s a quick easy meal that is filling any time of the day. I discovered 2 things about it. It’s easily adaptable for moderation or additional ingredients and my gen X and gen z boys adore it.
This is always asked for on Easter Sunday. Dinner could be being served and I still need to make this. For 40 years.