Creamed Eggs Supreme Recipes

CREAMY BAKED EGGS

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.

CREAMED EGGS ON TOAST

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.

ULTIMATE CREAMED EGGS

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.

CREAMED EGGS

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.

CREAMED EGGS SUPREME

Steps:

• 1. Preheat oven to 350°. In a medium saucepan over medium-high heat, sauté green pepper and onion in butter for 2 minutes. Add mushrooms and sauté for 2 minutes or until vegetables are barely tender.2. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. In a small bowl, combine soup and heavy cream. Add to saucepan. Stirring over medium heat, bring to a boil and boil until thickened. Add pimiento, Worcestershire sauce, salt, hot pepper sauce and pepper.3. Gently fold in eggs and heat through (do not boil).Garnish with parsley and paprika.

CREAMED EGGS ON TOAST

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:

• 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.