This breakfast classic may not be as widely known as French Toast, scrambled eggs or Eggs Benedict, but those who remember it, remember it fondly and some even get cravings for it. It's not as difficult to make as it may appear, comes together pretty darn quick and can easily feed a crowd.
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This one goes out to my brother Charlie, who texted me this past week and specifically requested I post this recipe.
We remember our dad (and our mom too) making creamed eggs on toast for weekend and holiday breakfasts. And any time we went to visit Grandma for a few nights or so, we could always count on her to whip up a batch for us - without even asking! Dad learned to make it from his mom.
There never was a written recipe for it in our family, but in recreating it from memory to share with you, I made only two adjustments to enhance the richness of the bechamel gravy, and paid attention to the quantities of the ingredients.
Nowadays, I like to sprinkle mine with some ground cayenne pepper and crumbled bacon.
Great breakfast ideas for a crowd
The next time you're searching for breakfast ideas for a crowd, consider this one. One dozen eggs combined with the rest of the ingredients make Creamed Eggs with Toast a dish that will feed 6 to 8 adults. And this recipe is easily scalable up or down, depending on how many mouths you want to feed.
Fry bacon - it serves two purposes here
First, you'll get a more flavorful gravy for the eggs if you use bacon drippings instead of butter when you make the roux.
Second, bacon makes a great side for Creamed Eggs on Toast!
My secrets for a more flavorful bechamel sauce
So, no, this isn't a strict bechamel sauce, flavored only by butter, salt and pepper. Why did I switch it up for this recipe? Because when you think about it, the hard-boiled eggs don't add that much flavor, either. So, in order to increase the savory flavor of the dish, I used bacon drippings instead of butter. And then, rather than using just cream and milk for the sauce, I swapped a portion of them out for chicken stock. And that was all it needed to give the gravy added richness. You'll love it!
How to make Creamed Eggs and Toast
- Hard-boiled eggs
- Bacon drippings, with butter as needed
- Chicken stock
- Milk and heavy cream
- Salt and pepper
- Toasted bread slices
Instructions for making Creamed Eggs and Toast
Cream the yolks with some of the chicken broth
Make a roux with the bacon drippings and flour
Add the milk, cream and remaining chicken broth and cook until thickened
Add the yolk mixture and whisk into the bechamel thoroughly
Toss in the egg whites and cook just until whites are heated through
- Slice the hard boiled eggs in half, remove the yolks and chop the whites
- Cream the yolks with some of the chicken broth
- Make a roux with the bacon drippings and flour
- Add the milk, cream and remaining chicken broth and cook until thickened
- Add the yolk mixture and whisk into the bechamel thoroughly
- Toss in the egg whites and cook just until whites are heated through
- Spoon it over hot sliced toast and garnish with some chopped bacon and a sprinkle of ground cayenne pepper, if desired
Creamed Eggs on Toast
- 1 dozen hard boiled eggs peeled
- 4 tablespoons bacon drippings or drippings with butter added to make 4 tablespoons, or 4 tablespoons of butter
- ⅓ cup flour
- 1¼ cups chicken stock
- 1¼ cups milk
- 1¼ cups heavy cream
- ¾ teaspoon salt
- 1 teaspoon pepper
- Slice peeled hard boiled eggs in half. Remove the yolks to a small bowl and rough-chop the whites, setting them aside.
- Crumble lightly about 25% of the yolks and set them aside. Add about ¼ cup of the chicken stock to the remaining yolks and cream them with a fork. Set aside.
- Pre-heat a large skillet or saucepan over medium-low heat. Add the bacon drippings (and/or butter) to the pan and heat until melted and hot.
- Add the flour to the pan and mix thoroughly. Cook for about 2 or so minutes, stirring frequently. A silicon spatula is ideal for this task because it allows you to scrape the roux from the bottom of the pan to keep it from sticking and scorching.
- Add the remaining chicken stock and the salt and pepper to the pan and stir thoroughly to incorporate them into the roux.
- Add the milk and cream, and whisk the mixture together thoroughly.
- Next add the yolk mixture and again whisk thoroughly. Cook for 4-5 minutes at a low simmer, stirring frequently using the silicon spatula to prevent sticking and scorching as the sauce thickens. Now is a good time to start making the toast or recruit a helper to tend to that task.
- Test the sauce for salt and pepper, adding additional as needed to suit your preferences.
- If the sauce seems too thick, add more milk, cream or chicken broth to thin it. If it seems too thin, continue cooking on low heat to allow moisture to evaporate, thus thickening the sauce.
- Turn the heat down the low and add the egg whites and most of the crumbled egg yolk, setting aside a few crumbled for garnish. Stir gently and cook just long enough to heat the white through - about 2 minutes.
- Turn the heat off but let the pan rest on the burner if you have a gas stove; if you have an electric range, remove the pan from the burner.
- Serve over toast, garnished with the remaining crumbled yolks, some bacon bits if desired and a light sprinkle of cayenne pepper.