Recipe: Creamed Eggs on Toast

 

This is an old and simple recipe that I grew up eating and now I make it for my family.  It is a great way to use up boiled eggs and it doesn't cost much to make.  Try it sometime!

Creamed Eggs on Toast

12 hard boiled eggs, peeled

1/4 cup butter

1/2 cup all-purpose flour

3 cups milk

1 tbsp. chicken bouillon granules

toast

salt and pepper to taste

Melt the butter in a large skillet over medium heat.  Stir in flour until smooth.  Gradually stir in milk and chicken bouillon granules so that no lumps form.  Stir constantly until the mixture comes to a low boil.

Two methods for next step:

1.  Separate the egg yolks from the whites.  Mash and add to the sauce mixture.  Chop leftover egg whites and add to the sauce.  Season with salt and pepper.

2.  Chop up whole boiled eggs.  Add into sauce mixture.  Season with salt and pepper.

Serve over toast.

***A third way to make this dish is to separate the yolks from the whites of the egg.  You push the yolks through a mesh strainer and use like a topping on top of the sauce.  This method is called Goldenrod Toast and is the way my mom grew up making this egg dish. :)