Decadent Creamed Eggs on Toast
Indulge in the ultimate comfort food with this recipe for Decadent Creamed Eggs on Toast—a rich and creamy twist on a classic breakfast favorite. Perfectly toasted thick-cut bread serves as the base for a velvety white sauce made from a buttery roux and infused with milk, a hint of nutmeg, and a touch of salt and pepper. Chunks of tender hard-boiled eggs are folded into the sauce, creating a luscious topping that's both hearty and satisfying. Garnished with freshly chopped parsley for a pop of freshness, this dish is as visually appealing as it is delicious. Ready in just 25 minutes, this breakfast or brunch recipe is perfect for cozy mornings or when you want to impress with minimal effort. Tags: creamy egg recipes, breakfast toast ideas, easy comfort food, quick brunch recipes.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.125 teaspoons ground nutmeg (optional)
- 4 hard-boiled eggs
- 4 bread slices (preferably thick-cut)
- 1 tablespoons fresh parsley (for garnish, optional)
- 1 tablespoons butter (for toasting bread)
Instructions
Begin by peeling the hard-boiled eggs and chopping them into small chunks. Set aside.
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.
Once the butter has melted, whisk in 2 tablespoons of all-purpose flour. Cook the mixture for 1-2 minutes, stirring constantly, to create a roux. Be careful not to let it brown.
Gradually whisk in 1.5 cups of whole milk, stirring continuously to prevent lumps. Cook the mixture until it thickens and bubbles slightly, about 3-5 minutes.
Season the sauce with 0.5 teaspoons of salt, 0.25 teaspoons of ground black pepper, and 0.125 teaspoons of ground nutmeg (if using). Stir well to combine.
Gently fold the chopped hard-boiled eggs into the cream sauce, ensuring they are evenly coated. Reduce the heat to low to keep the mixture warm while preparing the toast.
In a skillet over medium heat, melt 1 tablespoon of butter and toast the bread slices until golden brown on both sides.
Place a slice of toasted bread on each plate and generously spoon the creamed eggs over the top.
Garnish with freshly chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 26.1 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 766 mg | 59% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
