Ultimate Creamed Eggs
Discover the comfort of classic flavors with this Ultimate Creamed Eggs recipe—a rich blend of velvety, homemade white sauce and perfectly cooked hard-boiled eggs. This timeless dish is made with a creamy roux of butter, flour, milk, and a touch of heavy cream, seasoned simply with salt and black pepper for an ultra-satisfying, silky texture. Each bite is elegantly indulgent and easy to customize with garnishes like paprika or fresh parsley for an added pop of color and flavor. Ready in just 25 minutes, this versatile recipe is perfect served over toasted bread, fluffy biscuits, or a warm bed of rice, making it an ideal choice for brunch, breakfast-for-dinner, or even a comforting snack. Add this indulgent yet easy dish to your repertoire for a deliciously nostalgic meal everyone will love!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons paprika (optional, for garnish)
- 2 tablespoons chopped parsley (optional, for garnish)
- 4 servings bread, biscuits, or rice (for serving)
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 9-10 minutes.
Remove the eggs from the water and place them in an ice bath or under cold running water to cool for 5 minutes. Peel the eggs and slice them in half or quarters. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk, about 1/4 cup at a time, whisking constantly to eliminate lumps. Once all the milk is incorporated, stir in the heavy cream.
Continue to cook the sauce, stirring frequently, until it thickens and coats the back of a spoon (about 3-4 minutes). Reduce the heat to low.
Stir in the salt and black pepper. Taste the sauce and adjust seasoning if necessary.
Gently fold in the sliced eggs, being careful not to break them apart too much. Let the eggs warm through in the sauce for 1-2 minutes.
Serve the creamed eggs over toasted bread, biscuits, or a bed of rice. Garnish with a sprinkle of paprika and chopped parsley, if desired.
Nutrition Facts
Calories |
2087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1402 mg | 467% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 36.0 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 12.9 mcg | 64% | |
| Calcium | 932 mg | 72% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1328 mg | 28% | |
*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.
