Creamed Eggs On Toast

Creamed Eggs on Toast is the perfect breakfast or brunch for when you have a bunch of hard-boiled eggs on hand, or when you don’t have a lot in your pantry. Hard-boiled eggs are served in a creamy flavorful sauce and poured over crisp hot buttered toast. A comfort meal never tasted so good.

creamed eggs on toast breakfast

Goldenrod Eggs

This recipe is also known as goldenrod eggs. The egg yolks give the sauce a lovely golden color.

Creamed eggs on toast is a super easy meal to make. Best of all this quick and easy recipe can be made when there isn’t a lot in your pantry.

In a matter of about 10 minutes, you can have a delicious and hearty meal!

It is also a great way to use leftover Easter eggs. It’s a delicious alternative to make something with them other than egg salad or deviled eggs.

Recipe Ingredients

You only need a few standard pantry staples to make creamed eggs. Here’s a list of what you need.

  • Butter
  • Flour
  • Salt
  • Milk
  • Eggs
  • Toast
creamed eggs on toast ingredients

How to Make Creamed Eggs

If you have never had creamed eggs on toast, hard-boiled eggs are chopped and placed into a white sauce, or even a bechamel sauce, and then this is spooned over toast. For me, this is comfort food.

Here are the recipe steps:

  1. Melt butter in a small saucepan over medium heat.
  2. Add flour and salt and whisk together with the butter.
  3. Cook for 1 minute or until fragrant.
  4. Add half of the milk. Cook and stir until the mixture thickens.
  5. Add the remaining milk. Cook and stir until the mixture thickens.
  6. Add chopped egg, reserving some for a garnish.
  7. Serve creamed eggs over toast and garnish with chopped egg.

Recipe Variations on Creamed Eggs on Toast

There are many variations on this dish, and honestly, I think they are good.

You may have heard this dish is referred to as Eggs a la Goldenrod. With egg goldenrod, cooked egg whites are chopped up and added into the sauce, and then the egg yolks are chopped and sprinkled on top.

Flavor up the Sauce

Add seasonings: You can season the sauce with cayenne pepper, paprika, Worcestershire sauce, sherry, chopped onions, or anything else you may like.

Add meat: You can add leftover ham, bacon, or turkey to this dish.

Make a cheese sauce: Add a touch of cheese to the sauce.

I think you will find you can change this sauce into just about anything you like.

two creamed eggs on toast on a plate

If you enjoyed this recipe be sure to check out my many other Learn to Cook Recipes. This recipe is from my learn to cook series where I am making every recipe from my old home economics cookbook.

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

More Toast Recipes

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

creamed eggs on toast breakfast

Creamed Eggs On Toast

Creamed eggs on toast is a meat-free recipe that combined hard-cooked eggs and a rich cream sauce. 
4.95 from 17 votes
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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


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 hard boiled eggs
  • 2 slices toast


  • 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.



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

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  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 ๐Ÿ™‚

  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.

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