Creamed Eggs

Creamed Eggs

70 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  JOYCEJJ111

“All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!”

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Adjust Servings

Original recipe yields 3 servings



  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
  3. Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

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Reviews (70)

Rate This Recipe


this is something our family has every easter morning. my kids love it. the only thing i notice is the sauce may be too thin. double the butter and flour. my grandmother used to make this a lot but just use the egg whites and then grate the yolks over the top. i believe she called it "golden rod".



I have a similar recipe that has been in my family for years, the only thing different I add is 1/2 tsp. curry powder. It is wonderful served over toast.



Sauce was fantastic Joyce! I used the sauce to top poached eggs which I placed over a slice of toast with some spinach. we loved it!

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Amount Per Serving (3 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 18.6 g
  • 37%
  • Cholesterol
  • 456 mg
  • 152%
  • Sodium
  • 261 mg
  • 10%

Based on a 2,000 calorie diet



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Egg in a Boat


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Army SOS Creamed Ground Beef