Creamed Eggs on Toast
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Creamed Eggs on Toast

Creamed eggs on toast is a lunch I used to have a lot at my Grandma’s house growing up. We only lived an hour away and I was fortunate to spend lots of time at my grandparents’. In my memory, my brother and Grandpa would have “Coney Island Hot Dogs” and Grandma and I made Creamed Eggs on Toast. It’s a comfort food to this day and a regular lunch for my family (and the kids love it too).

The technical name for this meal is “Eggs A La Goldenrod,” but that sounds much too technical. I’m not sure how but it took on the name “Creamed Eggs on Toast” and thus has been ever since. 

Creamed Eggs on Toast

This recipe makes 2 adult portions, or 4 kid sizes. It’s perfect for myself and my two preschoolers, but I do a batch and a half when my husband is home too. 

Creamed Eggs on Toast:
1 Tbsp Butter (or margarine)
2 tsp Potato starch (or 1 Tbsp flour)
1/4 tsp Salt
1/8 tsp Pepper
1 cup Milk (Almond milk works best for dairy-free)
4 Eggs, boiled
4 slices Bread (for toasting)

Boil the Eggs

If you don’t already have hard boiled eggs, start them boiling first. We have farm eggs from our chickens and I have to use my pressure cooker to cook them if I want any chance of getting them peeled. I do 6 minutes at high pressure and then manually release the pressure. (We have duck and chicken eggs, from sizes extra large to medium. Cooking them in this method ensures they are all done but none are overdone.) Put the cooked eggs immediately in cold water to help the shells come off easier. 

Making the Roux

Make the roux while the eggs cook. If you’ve never made a roux before, it’s a fancy term for sauce. It usually starts with the oil and dry ingredients followed by the liquid being added slowly as it thickens. Hence, start with your butter/margarine in a saucepan as well as the starch/flour, salt, and pepper. Turn on the heat, and mix while the butter melts. 

Once the dry ingredients are mixed in with the butter, slowly add the almond milk, stirring while pouring. I add it in 3 parts, stirring in between so I don’t get clumps. 

Putting it All Together

When the eggs are done, peel and chop them, then add them to the sauce and stir. 

Place the bread in the toaster and wait for it to brown. Once it’s done, tear it up in bite-sized pieces (careful not to burn yourself!) onto a bowl or plate. We do 2 pieces of toast per serving, and half the sauce. 

A note about bread: Use whatever kind of bread you’d like here. It’s a good way to use up stale pieces or the heels of your sandwich bread. I usually do a gluten-free bread, which works just as well as regular. Also try French or sourdough. I am using an almond flour (low-carb/keto) bread in the pictures, your bread will likely look differently. 

Pour half the sauce/egg mixture over each plate of toast pieces, and serve! 

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Creamed Eggs on Toast

Print Recipe
Creamed Eggs on Toast
Prep Time:10 minutes
Total Time:10 minutes

Ingredients

  • 1 Tbsp Butter/margarine
  • 2 tsp Potato starch (or 1 Tbsp flour)
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 cup Milk (almond milk if dairy-free)
  • 4 Eggs boiled
  • 4 slices Bread for toast

Instructions

Boil the Eggs

  • If you don’t already have hard boiled eggs, start them boiling first. We have farm eggs from our chickens and I have to use my pressure cooker to cook them if I want any chance of getting them peeled. I do 6 minutes at high pressure and then manually release the pressure. Put the cooked eggs immediately in cold water to help the shells come off easier. 

Making the Roux

  • Make the roux while the eggs cook. If you’ve never made a roux before, it’s a fancy term for sauce. It usually starts with the oil and dry ingredients followed by the liquid being added slowly as it thickens. Hence, start with your butter/margarine in a saucepan as well as the starch/flour, salt, and pepper. Turn on the heat, and mix while the butter melts. 
  • Once the dry ingredients are mixed in with the butter, slowly add the almond milk, stirring while pouring. I add it in 3 parts, stirring in between so I don’t get clumps. 

Putting it All Together

  • When the eggs are done, peel and chop them, then add them to the sauce and stir. 
  • Place the bread in the toaster and wait for it to brown. Once it’s done, tear it up in bite-sized pieces (careful not to burn yourself!) onto a bowl or plate. We do 2 pieces of toast per serving, and half the sauce. 
  • A note about bread: Use whatever kind of bread you’d like here. It’s a good way to use up stale pieces or the heels of your sandwich bread. I usually do a gluten-free bread, which works just as well as regular. Also try French or sourdough. I am using an almond flour (low-carb/keto) bread in the pictures, your bread will likely look differently. 
  • Pour half the sauce/egg mixture over each plate of toast pieces, and serve! 
Servings: 2 servings

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