I woke to the sound of rain pattering against the window, and immediately craved something warm and comforting. Opening the refrigerator, I spotted a half dozen hardboiled eggs leftover from meal prep. My grandmother’s creamed eggs on toast recipe instantly came to mind.
Within minutes, the kitchen filled with the aroma of buttery roux simmering on the stove. As I whisked in milk and watched the sauce thicken to silky perfection, memories of childhood Sunday mornings flooded back. My grandmother always said this recipe had seen her family through the lean times, and I understood why. Just a handful of pantry staples transformed into something so satisfying.
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?
This classic creamed eggs on toast recipe succeeds because it masterfully balances simplicity with satisfying flavor and texture. The velvety bechamel sauce forms a perfect canvas that elevates ordinary hardboiled eggs into something truly special. The white sauce, made from a basic roux of butter and flour, achieves a silky consistency that coats each piece of egg beautifully. The contrast between the creamy sauce, tender egg whites, and crisp toast creates a delightful textural experience in each bite. What makes this recipe particularly brilliant is its versatility. It can be kept simple for purists or easily customized with herbs, spices, or additional ingredients to suit any taste preference. This dish proves that humble ingredients, when treated with care, can create a meal that’s greater than the sum of its parts.
Ingredients
For the Creamed Eggs
- Hardboiled eggs – Provide satisfying protein and the main component
- Butter – Creates the base for the creamy sauce
- All-purpose flour – Thickens the sauce to perfect consistency
- Milk – Forms the creamy base when combined with flour and butter
- Salt – Enhances all the flavors in the dish
For Serving
- Bread – Creates the perfect foundation for the creamy eggs
- Butter (optional) – Adds richness to the 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, 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 paprika, cayenne pepper, dry mustard, garlic powder, white pepper, Worcestershire sauce, sherry, chopped onions, or anything else you crave.
- 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.
Storage & Reheating Instructions
- Refrigerator Storage: Store cooled creamed eggs in an airtight container for up to 3 days. Keep separate from toast.
- Freezing: Not recommended, as the sauce can separate and the eggs become rubbery when thawed.
- Reheating on Stovetop: Warm gently over low heat, stirring frequently and adding a splash of milk to restore creaminess if needed.
- Reheating in Microwave: Use 50% power in short intervals, stirring between each until just heated through to prevent overheating.
- Toast Storage: Always make toast fresh just before serving, as stored toast becomes soggy or stale.
Looking for more great egg recipes? Be sure to check out these
Homemade Creamed Eggs on Toast: Perfect Comfort Breakfast
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
Nutrition
- 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.
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!
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!
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.
Thank you for the recipe. Can’t wait to try this recipe to breakfast.
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.
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.
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.
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.
I am glad you enjoyed this! Your right it’s filling and so good 😉
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.
this has been a favorite of mine for ages. I thought I invented it.
I have not made this in years. Oh, so good.
Amy, are you married to Vince? Lucky if you are.
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!
I had these growing up as a child too! I loved this dish.
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?
i learned to make this when i was in the 8th grade (im now 63) still make it to this day, mostly for dinner
This is so simple, but I bet it tastes amazing! I am a huge fan of eggs prepared in any way, shape, or form!
I’ve never had anything like this, it sounds amazing, I think this is going to be lunch 🙂
Bacon or sausage drippings would make a good substitute here as well.
I think most everything goes best with bacon!
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.
My grandfather learned how to make sausage gravy when he was in the army. He hated that dish.
I’ll bet the Navy version had some chopped fresh tomatoes in it also.
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.
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.
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.
Yum 🙂
Thank you 😉
This is new to me!
I bet you could use this now with the cold winter you have.
HI STEPHANIE,
GREAT RECIPE! HOW DO YOU MAKE WELSH RABBIT???
THANK YOU,
MARY