Creamed Eggs on Toast

Creamed Eggs on Toast

151
Chrissy 3

"This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!"

Ingredients

25 m servings 391 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 454 mg
  • 151%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
  2. Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
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Reviews

151
  1. 180 Ratings

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I have been making (and eating) Creamed Egg for years. I never thought I'd see a recipe in print - I thought it was something my Mother made up! She made lots of vatiations, using browned hamb...

I was just about to add this as a recipe of mine, but I did a search first and found this. My grandma used to make this for me all the time -- the morning after I would spend the night at her ho...

I have been eating and making this dish for over 50 years. My mom made this every Easter, and called it "Goldenrod Eggs" because of the sprinkled yolks over the creamed egg mixture. We add a pin...

This is one of my go-to recipes for my husband's bad days. I made this for him when we first got together and he's still raving about it. The only thing I do different is fry up a pound of grou...

Great Recipe! My grandmother taught me a version of this, we chop the whole egg, no smashing the yolks seperately, add 1-2 tsp of worchestershire sauce, salt to taste, 1 med. onion diced fine a...

Time-saving secret and tips: Since a child, mother patiently sturred the heating milk and flower to thicken. Forget it! All trained chefs know to heat the milk to just below a boil in microwav...

this was delicious. I made it for a day when I knew I would have to get dinner on the table in a hurry, boiled the eggs the day before and then threw the rest together that night. My only sugg...

I admit that this tastes great and is a good use for massive amounts of leftover hard-boiled eggs. However, it looks kind of like something the dog threw up. Definitely not a company dish. I hon...

How lovely to see this recipe appear! My college roommate turned me on to it almost 40 yrs ago. I do variations on it like many of you. I want particularly to address the remark that its appeara...