Start to Finish: 30 minutes
Difficulty Level: Beginner
Creamed eggs on toast consists of chopped hard-boiled eggs in a simple bechamel or cream sauce, poured over toasted bread. It makes for an easy and tasty breakfast or lunch dish, especially if you have plenty of hard-boiled eggs on hand. In fact, it's a common method of using up Easter leftovers, but feel free to prepare it at any time of the year.
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
4 hard-boiled eggs, peeled and roughly chopped
4 slices of bread
- salt and pepper
The better the bread, the better your final dish will taste. Choose quality white sandwich bread, sourdough bread, wheat bread or other whole-grain bread; or used sliced, toasted French or Italian bread. You can also serve this dish atop toasted English muffins.
Make a roux: Melt the butter in a medium-heavy saucepan. Whisk in the flour and cook, still stirring, for a minute or 2, to remove the raw taste of the flour.
Add the milk slowly, whisking constantly to prevent lumps. Once the milk is incorporated, heat the sauce over medium heat until it begins to thicken and froth, about 5 to 10 minutes., stirring occasionally. The sauce should be thick enough to coat the back of a spoon. Turn down the heat.
Meanwhile, toast the bread.
Add the chopped hard-cooked eggs plus salt and pepper to taste to the bechamel sauce and stir. Pour the mixture over the toasted bread and serve.
Do not over-stir the bechamel or it may not thicken properly.