Creamed Eggs Over Toast
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A Hot Breakfast on a Cold Winter’s Night (Creamed Eggs Recipe)

I think everybody has their go-to comfort foods for cold winter nights when the thermostat seems frozen at about 15 degrees—whether it be hot cocoa, herbal tea, or a hot meal, there’s just something so festive about a steaming dish warming up cold hands.

Last night, after a rather unsuccessful run (in which I had to walk half the distance because I literally had ZERO energy left over from the school day), I just needed something easy, fast, and HOT to warm up my chapped face and numb hands.

Enter my all-time favorite breakfast from my childhood:

Creamed Eggs over Toast.

Now, whenever I’ve told people this in the past, the “judgmental eyes” come out like slits, and the person usually sniffs and says something to the effect of, “Creamed eggs? That sounds downright disgusting.”

To which I say, you really shouldn’t judge a food by its name (or even the way it looks). Because lemme tell you something—this here is about to become your next favorite breakfast-for-dinner meal EVER. I promise.

Creamed Eggs Over Toast (serves 2-3, with enough for about 2-3 pieces of toast per person)

3 tablespoons butter
3 tablespoons flour
1.5 cup milk
1/2 tsp. salt
3 eggs

1. Place unpeeled eggs in a small saucepan and cover with water. Boil eggs for at least 9-10 minutes.
2. While eggs are boiling, melt butter in a small saucepan on medium heat. When butter is melted, whisk in flour until clumps start to form. When all the flour has mixed with the butter, SLOWLY pour in the milk, stirring constantly.
3. Allow milk mixture to come to a slow boil, stirring frequently.
4. Peel the hard-boiled eggs after they’ve boiled for at least 8-10 minutes. Separate the egg whites into one pile and the egg yolks into another. Mash up (or tear) egg whites into small pieces, set aside. Mash up yolk with a fork; set aside.
5. Put bread in toaster.
6.When milk mixture starts to bubble, it will thicken considerably. When the texture has reached a thick, creamy consistency, add the salt and the white part of the eggs.
7. Once toast has popped up, spread the bread with the white mixture and sprinkle egg yolk on top.


Serving Tip: This meal is fabulous with grape juice and fruit salad, as pictured here. For the fruit salad, I just like to combine a can of fruit cocktail, a can of mandarin oranges, a fresh banana, an apple/pear, and some grapes (basically whatever fresh stuff I have on hand), and stir in some flavored yogurt.

What’s your favorite “go-to” hot meal for a winter’s night? I’m on the lookout for new recipes to try!

Oh, and has anyone else ever tried this recipe but my family? I once ran into somebody here in Logan who’d had it (and loved it), but they are the only ones I’ve ever met who ever ate it other than the people I’ve fed it to…

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