Creamed Eggs on Toast is the perfect dish to elevate your mornings, offering a delightful combination of eggs in a velvety sauce served over golden-brown toast.
Ingredients
Scale:
4 large eggs
1 tablespoon unsalted butter
2 tablespoons all-purpose flour, sifted
1 cup whole milk
Salt and pepper to taste
1/4 teaspoon paprika (optional)
4 slices of bread (white, whole grain, or sourdough)
Butter for spreading (optional)
Instructions
Begin by boiling water in a medium saucepan. Carefully add the eggs and boil for 10 minutes to hard boil them. Remove the eggs and place them in an ice bath to cool.
Once cooled, peel the eggs under running water and chop them into small pieces. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour, whisking continuously for about 1 minute to create a roux.
Slowly pour in the milk while whisking. Cook this mixture for about 5 minutes until it thickens and bubbles gently.
Stir in the chopped eggs and season with salt, pepper, and paprika. Let the mixture simmer on low heat for an additional 3-5 minutes.
While the egg sauce is simmering, toast the bread slices to your desired level of crispness.
To serve, place the toasted bread on plates and spoon the creamed egg mixture over the top. Optionally, add a sprinkle of fresh herbs or paprika.
