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.
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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 of the 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
When you need a warm meal fast, it’s hard to beat a creamed egg on toast. The dish only requires a few common pantry staple ingredients, making it 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 some sliced bread of your choice to toast.
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, hard boil two eggs per serving by bringing them to a boil in a saucepan filled with water, turning off the heat, and covering for 12-14 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 a warm, lightly toasted piece of buttered bread.
Recipe Variations
There are so many different variations on this dish, 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 amp up the creamy richness even more.
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.
Ana Carroll
Thank you for the warm, filling recipe on a cold day. My darling partner has been faithfully making boiled eggs for breakfast (bless him!) and it was becoming repetitive. I googled how to use leftover boiled eggs and this came up.
I was able to tweak this to make it low carb. I used a pinch of xanthan gum for the flour. I also subbed hemp milk and a little cashew cheese (flavoured with chive) for the dairy. Also snuck in a handful of baby spinach to keep my naturopath happy. Someone suggested a generous sprinkle of paprika and I did the same. A couple slices of low carb toast on the side completed my meal. Simple decadence!
Laura
This was a special breakfast in our home growing up. It was called Golden Rod Eggs. I thought my mother created this! Like other reviewers mentioned, make a white sauce and only chopped whites go in. The yolks are finely chopped and sprinkled over the toasted cover with the white sauce with whites in it. Then a generously sprinkling of Hungarian paprika to top it off. Every Easter morning, we would enjoy a colorful white sauce since the eggs were sometimes dyed!
Michelle
When I was a little girl my grandmother made this for me. She would scrambled eggs sometimes in a cream sauce over toast. The other thing my parents used to make was creamed asparagus on toast.
Thanks for posting I had forgotten how good this was.
Cleaver
Thank you for the recipe. Can’t wait to try this recipe to breakfast.
Janet Lynchard
Omg. I had forgotten all about this recipe. We used to have this all the time as a child. Makes me hungry just to look ag it.
This will absolutely go on my table again. Thanks for the recipe.
Susie
My mother made this for our family quite frequently. We all loved it and Mom called it “Eggs ala Goldenrod.” She made the sauce with just the whites chopped up, then grated the yolks on a fine grater and topped it all with that.
I made it for my kids and they all liked it. Now, my kids are making it for their grandchildren! Been in the family for a long time.
Bev Jones
My sister and I both made this for Easter breakfast. I learned to make Eggs ala Goldenrod in Home Ec Class In junior high school over fifty years ago and passed it down to her.
To make it authentic to the original recipe, you prepare it a bit differently. After you prepare the Bechamel (white sauce), you separate the yolks from the whites like you are making deviled eggs. You chop and add only the whites to the sauce. Then after you spoon the sauce over the toast, you grate the yolks over the top. I pushed it through a small strainer to achieve this. It is much prettier this way. I guess the grated yolks resemble goldenrod pollen. Who knows?
P.S I used whole milk and served it over split toasted English muffins with bacon on the side. My sister garnished her plates with sliced oranges.
Chloe
This is SO GOOD!!! I was skeptical at first, but the texture of the creamy sauce and the eggs is surprisingly pleasant, and delicious.
I struggle to find ways to use up eggs, and I always feel like my breakfast doesn’t stick to my ribs. This is VERY filling, and lasts a long time. I added cooked spinach and sausage after the first time, but it stands on its own without add-ins.
Stephanie
I am glad you enjoyed this! Your right it’s filling and so good 😉
Donna Lakly
My mother used to make this and she called burgundy eggs. Trying to figure out what that meant. Occasionally she would substitute asparagus for the eggs. We are talking 70 years ago so the asparagus was canned. Made it for my husband years later and he loved it.
Joanne Lewis
this has been a favorite of mine for ages. I thought I invented it.
Amy Gill
I have not made this in years. Oh, so good.
Shery
Amy, are you married to Vince? Lucky if you are.
Cheryl K
I have a couple of hardboiled eggs in my fridge and immediately remembered having creamed eggs on toast as a child so googled it to refresh my memory and find a similar recipe and your site popped up! This is exactly what I was looking for!
I’m going to prepare this just as soon as I post this comment…can hardly wait!
Stephanie
I had these growing up as a child too! I loved this dish.
Donna Lee Lakly
My mother made this for us when we were growing up and it was always a treat. She called burgundy eggs. Anyone ever hear that?
janet
i learned to make this when i was in the 8th grade (im now 63) still make it to this day, mostly for dinner
Kimberly
This is so simple, but I bet it tastes amazing! I am a huge fan of eggs prepared in any way, shape, or form!
It Bakes Me Happy
I’ve never had anything like this, it sounds amazing, I think this is going to be lunch 🙂
Wolfsbane
Bacon or sausage drippings would make a good substitute here as well.
Stephanie Manley
I think most everything goes best with bacon!
toots_in_mn
Love this!! My dad taught me how to make this when I was a kid, he learned it in the Navy. It’s also my go to comfort breakfast.
Thanks for sharing.
Stephanie Manley
My grandfather learned how to make sausage gravy when he was in the army. He hated that dish.
Baltisraul
I’ll bet the Navy version had some chopped fresh tomatoes in it also.
tosim
As a cook in the US Navy for 12 years, I have to tell you I never heard of this dish until I read this article.
Carol Searing Wood
I make this on occasion. Making it tonight. Just to use up some ham steak I had left from the other day. I figured a egg dish would go good with the leftover ham. Whoever wrote the recipe said White Sauce or Bechemel. They are both the same thing. Bechemel is the proper French terminology of white sauce.
Stephanie Manley
I bet this is a good way to make this with ham steak. So my understanding of Bechemel is that it is made with seasoned milk. You basically take milk and soak an onion, perhaps a clove, or something before you make the sauce. I was highly corrected on this when I made a white sauce and called it Bechemel on youtube.
ATasteOfMadness
Yum 🙂
Stephanie Manley
Thank you 😉
Lydia (The Perfect Pantry)
This is new to me!
Stephanie Manley
I bet you could use this now with the cold winter you have.
MARY FRANK
HI STEPHANIE,
GREAT RECIPE! HOW DO YOU MAKE WELSH RABBIT???
THANK YOU,
MARY