CREAMED EGGS ON TOAST
My mom made this on special days for breakfast. It was a family favorite growing up. Now I make for my hubby on those "special" days that I want to say he's tops in my book. You may wish to double this recipe for big eaters or if no fruit and meat accompany the meal.
Provided by TammieV
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over medium-high heat.
- Whisk in flour.
- When bubbly, whisk in milk a little at a time.
- Add salt.
- Continue to whisk til thick and bubbly.
- Remove from heat and add chopped eggs.
- Toast and butter slices of bread.
- Lay slices on individual plates and spoon on Creamed Eggs.
- Serve.
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
ULTIMATE CREAMED EGGS
Make and share this Ultimate Creamed Eggs recipe from Food.com.
Provided by Ruby15
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel, chop and slice eggs.
- In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
- Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
- Carefully stir in eggs, heat through.
- Serve over buttered toast points.
- Garnish with paprika or parsley.
Nutrition Facts : Calories 405.1, Fat 32.8, SaturatedFat 17.1, Cholesterol 488.1, Sodium 388.5, Carbohydrate 11.2, Fiber 0.3, Sugar 1.3, Protein 16.3
CREAMED EGGS OVER BUTTERMILK BISCUITS
Fresh Buttermilk Biscuits are served with warm sliced hard-boiled eggs and topped with a Bechamel Sauce. .
Provided by Potagekempcc
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place eggs in a saucepan, cover with cold water, add vinegar and 2-teaspoons fine sea salt. Bring to a full boil and cook for 6-8 minutes. Remove eggs and hold warm.
- In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning.
- Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves.
- Cook sauce 3-4 minutes or until sauce has thickened.
- Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
- Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce.
- Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.
Nutrition Facts : Calories 1016.1, Fat 80.2, SaturatedFat 43.4, Cholesterol 662.3, Sodium 2632.6, Carbohydrate 49.2, Fiber 1.3, Sugar 7, Protein 25.4
CREAMED EGGS
Steps:
- Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk. Reduce heat to low and cook, stirring occasionally, until the mixture thickens, 6-8 minutes. Stir in the eggs. Cook for another 1-2 minutes, until heated through. Season to taste with salt and pepper.
- Serve the creamed eggs over toast or toasted English muffins.
Nutrition Facts : Calories 564 kcal, Carbohydrate 43 g, Protein 21 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 422 mg, Sodium 556 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CREAMY BAKED EGGS
My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.
Nutrition Facts : Calories 135 calories, Fat 9g fat (4g saturated fat), Cholesterol 200mg cholesterol, Sodium 237mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
GOLDENROD (CREAMED EGGS ON TOAST)
Been coloring hard boiled eggs and need to use them up? Make creamed eggs on toast, an easy comfort food recipe!
Provided by Autumn
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- In a large saucepan, melt butter over medium heat.
- Turn heat to low and stir in flour until smooth (will create a paste called a roux).
- Pour in 2 cups of milk and return heat to med-hi, stirring constantly until mixture thickens and begins to bubble (if using skim milk you may need to let it bubble for a moment before it begins to thicken).
- Turn off heat. Stir in seasoning salt.
- Add hardboiled eggs and stir. Stir in a bit more milk if mixture seems too thick.
- Serve over buttered toast.
CREAMED EGGS
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!
Provided by JOYCEJJ111
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g
BAKED EGGS ON CREAMED SPINACH
Categories Milk/Cream Egg Breakfast Brunch Bake Vegetarian Quick & Easy Spinach Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. and butter two 1/3- to 1/2-cup ramekins.
- Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.
- In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.
- Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)
- Season eggs with salt and pepper and serve immediately.
CREAMED EGGS CURRY
Make and share this Creamed Eggs Curry recipe from Food.com.
Provided by ketchup
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt margarine in a frying pan over medium heat and cook celery and peppers until soft.
- Add flour and milk and stir until thickened.
- Add diced egg and spices and cook until heated through and creamy.
- Serve over toast.
Nutrition Facts : Calories 168.6, Fat 5.5, SaturatedFat 1.8, Cholesterol 214.6, Sodium 293.2, Carbohydrate 15.6, Fiber 0.6, Sugar 0.7, Protein 13.4
CREAMED EGGS ON TOAST
This is a great recipe at any time, but esp. can help use up hard boiled eggs after Easter. I used to request my mom to make this recipe anytime I came home from college and even when I was older and went home to visit for awhile. Now my son starts begging for it whenever we get close to Easter, or any other time he thinks he can get me to hardboil some eggs. The passive cooking time is to hardboil the eggs - that can be done the night before.
Provided by Trisha W
Categories Breakfast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- To hardboil eggs, simmer on low (barely boiling) for about 20 min.
- ,or bring to a boil, cover, turn off heat and let sit for about 20 min.
- Cool (run cold water over cooked eggs), peel, then chop the eggs.
- Melt the butter.
- Stir in the flour and 1/4t salt.
- Stir in milk a little at a time and continue to cook until the sauce is thick.
- Pour over chopped up eggs which you salt and pepper to taste.
- Sprinkle the mixture with paprika.
- Spoon over slice of toast.
CREAMED EGGS ON TOAST
Steps:
- Boil eggs the previous day/night.
- Heat skillet on medium heat and add vegetable oil or butter, stir in flour. Cook and stir for about 2 minutes. Stir in milk, salt & pepper, and nutmeg.
- When gravy has thickened, dice eggs and gently stir into gravy. Serve on toasted bread.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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CREAMED EGGS ON TOAST : 5 STEPS - INSTRUCTABLES
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Estimated Reading Time 4 mins
- Cream Sauce. The creamed part of the recipe is a standard cream sauce. Its made by using butter or margarine with milk and flour. The basic ratio is 2 tablespoons of margarine, 2 tablespoons of flour, and one cup of milk.
- Add the Milk. For the next step, add the milk and turn the heat up to medium. Stir the flour mix and milk. It will be clumpy at first until the milk gets warm.
- Boil Some Eggs. While the sauce is heating up you need to start some eggs boiling. They will need to be hard boiled. For this batch I used 10 eggs.
- Add the Eggs. Once the sauce begins to boil you are ready to add your eggs. But before you do, taste your sauce and see if its to your liking. Now is the time to add more salt or garlic or anything else if you think it needs.
- Make Toast. Toast a couple of slices of bread and spread your creamed eggs over it. My kids always insisted on buttering the toast but I think you already have plenty of butter in the sauce.
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5/5 (172)Total Time 20 minsServings 4Calories 271 per serving
- Heat oven to 425° F. Coat four 4-ounce ramekins with the butter. In each ramekin, place 2 tablespoons cream. Crack 2 eggs into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
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