This family recipe goes back as long as we can remember. Who knows when it came around. Our personal belief is that one day we were meant to have creamed beef on toast but we didn’t have beef The chef realized that we had eggs. And so Creamed Eggs on Toast was born. It doesn’t matter who made it. The point is you need to try it. When our kids were little it was hard to cut up all pieces of toast for everyone at the same time. So I told them to rip up the pieces of bread before putting the sauce on it. That created a new tradition and so even to this day my teenagers still tear up the pieces with their fingers.
Recipe #3 Creamed Eggs on Toast 4/5 Days approve
Creamed Eggs on Toast
Servings: 2 serving
Equipment
- 1 pot
- 1 toaster
- 1 whisk
Ingredients
- 2 Tbsp flour
- 2 Tbsp butter
- 1 cup milk
- 1 tsp salt
- 2 hard boiled eggs diced
- 4 pieces toast
Instructions
- Hard boil the eggs. I like to put eggs in the pan and cover with water. Bring water to boil and when it boils cook for ten minutes on low. Peel and dice eggs. Set aside
- In pot melt butter
- stir in flour
- add milk and whisk until fulling mixed together
- bring to a boil. Stirring constantly. Let boil for one minute. Then turn down to low.
- Add eggs and stir. Also add in salt and pepper to taste.
- Toast bread
- place the sauce over the toast. Cut up and enjoy. Or if you want to do it our way. Break the toast into pieces before spooning on the sauce.
