Creamed Eggs on Toast

Posted on August 14, 2011

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This is an old-fashioned recipe, but everyone in the family loves this except for The Youngest, who still has aversions to “mixed foods.”  She is barely getting friendly with mashed potatoes and gravy. Oh well.

Basically, this is toast with chopped boiled egg and a creamy gravy on top.  It does not take long to assemble and many mornings I manage to fit it in.

If you like to have boiled eggs for breakfast, you know that peeling eggs can be a huge stress.  It seems like half the egg comes off with the peel.  It is a pain, and the eggs look so ugly!  Other times the shell just slips right off.  Maybe you all know a trick to make the shell slide off every time, but I find it is bafflingly inconsistent.  So a couple a years ago PapaChef got me an egg cooker for Christmas.  Now, I know you may not think an egg cooker is a very nice gift but for a practical girl like me it is just fine.  It has made my life easier and that means a lot.

I love this little kitchen gadget and use it several times a week.  It cooks the eggs perfectly, and I NEVER have problems with the egg shells sticking.  Did you hear that?  NEVER.  An egg cooker is not super pricey and quite small.  My kids also like deviled eggs and egg salad sandwiches, and now we can have that with no trouble at all!  Here is a LINK to the exact model I own.

OK, enough of the blabbing.  Here is the recipe for this lovely little morning pick-me-up:

 Creamed Eggs on Toast 

2 T. butter

2 T. grated onion

1/4 c. plus 2 T. flour

4 cups milk

3/4 tsp. salt

1/2 tsp. pepper

1/4 tsp. nutmeg

buttered whole grain toast

hard-cooked eggs

Melt the butter in a saucepan and add the onion.  Cook until soft.  Add the flour and incorporate as much as you can.  It will be pretty clumpy because I have reduced the fat in the recipe significantly.  Pour in the milk all at once and whisk to blend until smooth.  Add the seasonings.  Simmer until thickened.

To assemble: Place a piece of buttered toast on a plate, chop an egg over the top, and pour the sauce over the top.  Garnish with parsley or paprika if you want (but really, who has time for that in the morning?)  This would also make a lovely light supper.

 

Thursday, January 28, 2010

Creamed Eggs on Toast

2 Comments Manage Comments for this Entry
Harmony
Really?  The egg cooker makes the eggs peel perfectly?  It’s worth having one just for that!  My mom used to tell me that if the eggs were fresher they would not peel as well.  Don’t know if that’s true.

Let me just say I LOVE this dish, cream eggs on toast.  My mom made it for dinner growing up.  I never thought of having it for breakfast; good idea.  Sadly, I only make it now when my husband is out of town because he thinks it is too bland.  But I love it.

Friday, February 5, 2010 – 02:53 AM
MamaChef
Yes, I really do think it is the egg cooker that helps them peel.  In the middle of the cooker is a metal spike that you pierce each egg with before cooking.  That does something which makes the eggs easier to peel.  I am not sure about the freshness thing–seems like I have had problems with all kinds of eggs, fresh or not.  It is worth it for the peeling factor alone!
Friday, February 5, 2010 – 12:17 PM
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Posted in: Breakfast