5-Ingredient Creamed Eggs on Toast
Creamed Eggs on Toast is a simple and hearty dish that combines the rich flavors of eggs and creamy sauce, making it a comforting meal for breakfast or brunch. Perfectly cooked eggs are mixed into a smooth cream sauce and served over crispy toast, creating a delightful combination of textures and tastes.
Why Make This Recipe
Why should you give this recipe a try? It’s quick and easy to prepare with just five main ingredients. Whether you’re looking for a satisfying breakfast, a light lunch, or a cozy dinner, this dish is versatile enough for any meal. Plus, it’s a great way to use up some eggs and bread. You can whip it up in about 30 minutes, making it perfect for busy mornings or lazy weekends.
How to Make 5-Ingredient Creamed Eggs on Toast
Ingredients:
- 4 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 4 slices sturdy bread, toasted (such as sourdough or country white)
- Kosher salt and freshly ground black pepper, to taste
Directions:
- Hard-cook the eggs: Place the eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes. Transfer the eggs to a bowl of ice water and let them cool completely. Once cool, peel the eggs and pat them dry. Roughly chop them into small pieces—about 1/4-inch chunks—and set aside.
- Make the cream sauce: In a medium saucepan over medium heat, melt the butter. When it’s fully melted and begins to foam, sprinkle in the flour. Whisk constantly for 1–2 minutes until the mixture is smooth. Slowly pour in the milk while whisking continuously to avoid lumps. Cook for about 4–6 minutes until the mixture thickens to a creamy consistency. Season the sauce with salt and pepper to taste. Gently stir in the chopped eggs. Reduce the heat to low and warm for 1–2 minutes.
- Toast the bread: While the egg mixture is warming, toast the bread slices until crisp and golden.
- Serve: Spoon the creamed eggs over the toasted bread and enjoy immediately while hot.
How to Serve 5-Ingredient Creamed Eggs on Toast
Serve the Creamed Eggs on Toast as a main dish for breakfast or brunch. You can garnish it with some fresh herbs like chives or parsley for added color and flavor. It pairs well with a side of fresh fruit or a light salad for a more balanced meal.
How to Store 5-Ingredient Creamed Eggs on Toast
If you have leftovers, store the creamed eggs in an airtight container in the refrigerator for up to two days. It’s best to store the sauce separately from the toast to keep the bread from becoming soggy. Reheat the creamed eggs gently on the stove or in the microwave, and make fresh toast when you’re ready to eat it again.
Tips to Make 5-Ingredient Creamed Eggs on Toast
- Use room temperature eggs for better cooking results.
- Whisk continuously while adding the milk to prevent lumps in the sauce.
- Experiment with different types of bread for toasting, such as whole wheat or rye, to add unique flavors.
Variation
You can add other ingredients to the creamed eggs for variation. Consider stirring in some cooked vegetables, like spinach or mushrooms, or add cheese for a richer flavor.
FAQs
Can I use egg substitutes instead of regular eggs?
Yes, you can use egg substitutes if you prefer or have dietary restrictions. Adjust the cooking time based on the substitute used.
Is this recipe suitable for meal prep?
Yes, you can prepare the creamed eggs and toast components separately and store them. This way, you can quickly assemble them on busy mornings.
Can I freeze the creamed eggs?
It’s not recommended to freeze the creamed eggs, as the texture may change upon thawing. It’s best enjoyed fresh!
Creamed Eggs on Toast
Ingredients
Method
- Place the eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat.
- Once boiling, cover, turn off the heat, and let sit for 10–12 minutes. Transfer the eggs to a bowl of ice water and let them cool completely.
- Once cool, peel the eggs and pat them dry. Roughly chop them into small pieces—about 1/4-inch chunks—and set aside.
- In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes until smooth.
- Slowly pour in the milk while whisking continuously to avoid lumps. Cook for about 4–6 minutes until thickened. Season with salt and pepper to taste.
- Gently stir in the chopped eggs and reduce the heat to low, warming for an additional 1–2 minutes.
- While the egg mixture is warming, toast the bread slices until crisp and golden.
- Spoon the creamed eggs over the toasted bread and enjoy immediately while hot.
