CREAMED EGGS ON TOAST
My mom made this on special days for breakfast. It was a family favorite growing up. Now I make for my hubby on those "special" days that I want to say he's tops in my book. You may wish to double this recipe for big eaters or if no fruit and meat accompany the meal.
Provided by TammieV
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
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.
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
ULTIMATE CREAMED EGGS
Make and share this Ultimate Creamed Eggs recipe from Food.com.
Provided by Ruby15
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 405.1, Fat 32.8, SaturatedFat 17.1, Cholesterol 488.1, Sodium 388.5, Carbohydrate 11.2, Fiber 0.3, Sugar 1.3, Protein 16.3
EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
CREAMED EGGS ON TOAST
This is a great recipe at any time, but esp. can help use up hard boiled eggs after Easter. I used to request my mom to make this recipe anytime I came home from college and even when I was older and went home to visit for awhile. Now my son starts begging for it whenever we get close to Easter, or any other time he thinks he can get me to hardboil some eggs. The passive cooking time is to hardboil the eggs - that can be done the night before.
Provided by Trisha W
Categories Breakfast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
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.
CREAMY BAKED EGGS
My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 135 calories, Fat 9g fat (4g saturated fat), Cholesterol 200mg cholesterol, Sodium 237mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
CREAMED EGGS
All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
Provided by JOYCEJJ111
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 3
Number Of Ingredients 6
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.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g
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