Creamed Eggs

It was my husband’s birthday a few days ago and I got the idea to make this for the family for brunch. It’s a recipe my mom used to make on occasion, when I was growing up. And I haven’t made it in several years; not since my son was an infant or toddler and he’s almost 10 now.

This is a great recipe. The sauce can be made for several different recipes.

Creamed Eggs on Toast              Serves 6

Creamed Eggs on Toast

1 Tbsp. Butter
3 Tbsp. all-purpose flour
3 cups whole milk
salt & pepper to taste
6 eggs, hard cooked, diced (perfect recipe to follow)
2-3 slices of bread per person, toasted

In a 2-quart saucepan, on medium heat, melt butter. Cook until bubbly and beginning to brown.
Add flour, whisk together with the butter. Cook, stirring occasionally, until beginning to brown.
Whisk in milk, and turn heat up slightly. Keep whisking, it will start to thicken, DO NOT STOP whisking; turn down heat to medium.
Add in diced, cooked eggs. Add salt & pepper to taste and remove from heat.
Serve over toast or over toast that’s been torn into small pieces.

VARIATIONS: For Chipped Beef sauce, omit eggs and replace with 2 packages of chopped dried beef (also known as chipped beef–see photo below). You will also want to omit the salt as the beef is salty.

Dried Beef aka Chipped Beef

For Biscuits and Gravy sauce: omit eggs and replace with 1 pound bulk sausage cooked, drained, crumbled. Again, omitting salt as sausage is salty. Serve over warm biscuits.

The ‘recipe’ for Hard Cooked Eggs comes straight from America’s Test Kitchen.

Hard Cooked Eggs


Place 6-8 eggs in a 2-quart saucepan. Fill pan with cold water until eggs are covered.
Bring water to a boil; remove from heat and set aside for 10-15 minutes.

*Note from ATK: “We finally got our foolproof boiled egg recipe by tinkering just a little with a technique recommended by the American Egg Board: Start the eggs in cold water, bring the water to a boil, then remove the pan from the heat and let the eggs sit for 15 minutes. Our tests showed that 10 minutes of sitting time was enough; our tasters agreed that these were perfectly cooked eggs.”