In today’s post: Been coloring hard boiled eggs and need to use them up? Make creamed eggs on toast, an easy comfort food recipe!
Growing up, we had creamed eggs on toast (aka goldenrod eggs) for breakfast every Easter morning. Since there were six of us kids, we dyed LOTS of Easter eggs, and this recipe is a great way to use them up, especially if your kids don’t like egg salad. It’s a simple recipe that’s easy to throw together using just a few basic ingredients. This is old fashioned comfort food that tastes amazing.
I know, it’s not the prettiest thing in the whole world, but believe me, it’s a delicious. I turn to this recipe anytime I need a quick easy dinner I know all my kids will eat without complaint (and that’s saying something!). It’s perfect for breakfast or brunch too!
You only need a couple of ingredients to make creamed eggs on toast:
- Butter (I use salted by you can use unsalted butter if you prefer)
- All Purpose Flour
- Milk (2% works best)
- Hard Boiled Eggs
- Seasoned salt (or salt and pepper)
- Toast: plan on at least two slices of bread per person, more if you have big eaters. I sometimes serve the creamed eggs on biscuits instead of toast because some of my kids like that better. I just buy the biscuits in the can from the refrigerated section and bake them while I’m making the cream sauce for the eggs.
Creamed Hard Boiled Eggs on Toast Recipe
Creamed eggs on toast is basically hard boiled eggs in a simple bechamel sauce served over toast. Bechamel sounds fancy, but it’s not – it’s just white sauce made with butter, flour, and milk. Seriously, this is one of the easiest recipes you’ll every make!
You start by melting butter in a large saucepan and then stirring in some flour to make a roux. Cook that briefly and then pour in your milk. Whisk the milk into the roux over medium heat until the mixture is smooth and any lumps are gone. Continue to cook until it comes to a gentle boil, and then simmer gently over medium-low heat for just a few minutes until it has thickened into a sauce (gravy consistency). At that point you can stir in some sliced hard boiled eggs and you have creamed eggs ready to go on toast!
- 6 Hardboiled Eggs Peeled and Sliced
- 3 tablespoons Butter
- 4 tablespoons Flour
- 2 cups Milk
- 1 teaspoon Seasoning Salt
- Salt & Pepper to Taste
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- In a large saucepan, melt butter over medium heat.
- Turn heat to low and stir in flour until smooth (will create a paste called a roux).
- Pour in 2 cups of milk and return heat to med-hi, stirring constantly until mixture thickens and begins to bubble (if using skim milk you may need to let it bubble for a moment before it begins to thicken).
- Turn off heat. Stir in seasoning salt.
- Add hardboiled eggs and stir. Stir in a bit more milk if mixture seems too thick.
- Serve over buttered toast.
We like to keep this dish simple – why mess with something that’s so good as is? However, if you want to try mix things up a bit, here are a few variations:
- Make it “Eggs a la Goldenrod” style: This refers to separating the egg yolks from the egg whites. The whites are sliced up into the sauce, while the yolks are chopped separately. Spoon the sauce over toast, and then sprinkle the chopped egg yolks on top.
- Serve over biscuits instead of toast
- Add more protein by mixing in leftover bacon or ham
- Flavor the sauce with your favorite seasoning, such as a pinch of paprika, garlic, or worcestershire sauce. Or garnish with chopped chives.
- Stir in cooked vegetables like peas or potatoes.
- Top with grated cheese.
More Easter fun: