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Creamed Eggs on Toast

Creamed Eggs on Toast

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Chrissy

Chrissy

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 454 mg
  • 151%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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

jbrhen
202

jbrhen

5/10/2008

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 hamburger, or browned sausage, or creamed dried beef instead of the hard boiled eggs. The basic sauce recipe is so versitile that you could creme anything! I bet some crumbled bacon would be delicious with the eggs in this recipe. This recipe is a little different from my Mother's in that it called for Chicken Boullion. I gave it a shot and got great reviews. I made it for breakfast yesterday for my two best friends and they loved it! They wanted the recipe. I directed them to allrecipes.com! Thanks for another great recipe (one I thought my Mom was the only one who knew how to make it)

FireCoral417
132

FireCoral417

1/7/2009

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 house. It's hands down my favorite breakfast item! My family makes it pretty much the same way as listed here, but this honestly looks better (we use less eggs and more butter per serving -- the rest is the same). The eggs are the best part, so I find my rating to be valid, I would give my own recipe 4 stars. I like the idea another reviewer to put crumbled sausage in this. My GOSH! That would be heavenly! For those of you who are questioning whether or not to try this: it sounds a lot more weird than it really is. I have yet to make this for someone and have them not like it. This is a classic breakfast dish in my family that's been made for over 40 years! And so well loved that we've all memorized the recipe.

phyllis
97

phyllis

4/26/2008

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 pinch of dry mustard to our version.

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