5-Ingredient Creamed Eggs on Toast
This classic creamed eggs on toast is simple, comforting, and surprisingly satisfying. Tender chopped eggs are folded into a smooth, creamy sauce and spooned over crisp golden toast. It’s an old-fashioned favorite that’s quick to make, budget-friendly, and perfect for breakfast, lunch, or an easy weeknight meal.
Ingredients
- 4 large eggs
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk whole or 2%
- 4 slices bread toasted, such as sourdough or country white
- salt and black pepper to taste (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes. Transfer to ice water and cool completely.
- Peel the eggs and chop into small pieces. Set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until smooth and lightly nutty.
- Slowly whisk in the milk and cook, stirring often, until the sauce thickens to a creamy consistency, about 4–6 minutes.
- Season with salt and pepper, then gently stir in the chopped eggs. Warm for 1–2 minutes without boiling.
- Toast the bread until golden and crisp.
- Spoon the creamed eggs over the toast and serve immediately while hot.
Notes
For extra flavor, add a pinch of paprika or a dash of mustard to the sauce. This dish is best served fresh, but leftovers can be gently reheated with a splash of milk to loosen the sauce.
Nutrition
Calories: 310kcal
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