Classic Creamed Eggs on Toast: Simple, Budget-Friendly Comfort Food

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.

creamed eggs on toast breakfast

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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
creamed eggs on toast ingredients

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:

  1. Melt butter in a small saucepan over medium heat.
  2. Add flour and salt, whisking until combined, and there are no lumps.
  3. Cook this mixture until fragrant, about one minute.
  4. Add half the milk and continue to stir as the mixture thickens. When most of the liquid cooks off, repeat with the other half.
  5. Meanwhile, peel and chop two hardboiled eggs. 
  6. 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.

two creamed eggs on toast on a plate

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.
creamed eggs on toast.

Looking for more great egg recipes? Be sure to check out these

creamed eggs on toast breakfast

Homemade Creamed Eggs on Toast: Perfect Comfort Breakfast

This classic creamed eggs on toast recipe transforms simple ingredients into a creamy, satisfying meal. Perfect for using leftover hardboiled eggs or a quick breakfast!
4.96 from 22 votes
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: American
Keyword: Creamed Eggs, Creamed Eggs On Toast
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Calories: 536kcal

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

🥚 Egg Prep: 8-10 min boil, 5 min ice bath
🔥 Sauce: Whisk continuously for smoothness
⏰ Total Time: Under 20 minutes

Nutrition

Calories: 536kcal | Carbohydrates: 47g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 92mg | Sodium: 1149mg | Potassium: 379mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1095IU | Calcium: 328mg | Iron: 2.2mg

More Toast Recipes

Be sure to take a look at all the tasty breakfast recipes and homemade bread.

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

REVEALED: Copycat Secrets for 2025

free email bonus

Yes, you CAN make it at home! I'll show you how.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. 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!

  2. 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!

  3. 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.

  4. Janet Lynchard

    5 stars
    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.

  5. Susie

    5 stars
    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.

  6. Bev Jones

    4 stars
    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.

  7. Chloe

    5 stars
    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.

  8. 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.

  9. 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!

  10. It Bakes Me Happy

    I’ve never had anything like this, it sounds amazing, I think this is going to be lunch 🙂

  11. 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.

  12. 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.

4.96 from 22 votes (11 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




homemade Olive Garden Asiago Torgelloni Alfredo with chicken on a plate

Copycat Recipe Secrets for 2025

REVEALED:

Yes, you CAN make it at home! 
I'll show you how.

FREE EMAIL BONUS