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Creamed Eggs on Toast

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Creamed Eggs on Toast

  • Non Veg
    • 25 mins
    • Serves 6
    • Easy



    Creamed eggs on toast are a popular breakfast dish but can be served as a snack anytime of the day or even as a side dish to your main course. Eggs and cream are two things everyone loves and combined together, they make an amazing combo!

    While the easiest recipe involves the use of ingredients such as cream, eggs, milk, butter, salt, and pepper, you can also add slices of chicken, pork, or other meat as you like (shown in the picture) and garnish with a seasoning of your choice to enhance the taste.

    The recipe given below is less-demanding and the dish gets ready in almost no time. You get 3-4 servings of creamed eggs on toast following the recipe that is given below. In case you want more, you can double the ingredients accordingly.

    Health Benefits

    Eggs are a cheap but amazing source of high-quality protein. The protein of an egg is mostly present in the egg white alongside vitamin B2 and lower measures of fat and cholesterol than the yolk.

    The whites are rich wellsprings of selenium, vitamin D, B6, B12 and minerals, for example, zinc, iron, and copper. Egg yolks contain more calories and fat than egg whites. They are the source of cholesterol and fat dissolvable vitamins A, D, E, and K.

    Eggs can easily be regarded as a ‘nutrient-rich’ food as they contain every one of the nine fundamental amino acids; the ones our bodies cannot produce and should get from our eating regimen.

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    How to Make Creamed Eggs on Toast

    1. Over medium-high heat, melt the butter.
    2. Add flour and whisk well.
    3. When the mixture is bubbly, whip in milk little by little.
    4. Add salt to taste.
    5. Keep on beating till the mixture is dense and bubbly.
    6. Take apart from heat and incorporate chopped or halved eggs.
    7. Toast the slices of bread and butter them.
    8. Arrange the slices on separate plates and ladle creamed eggs.
    9. Devour!


    • Creamed eggs on toast are typically an American breakfast dish.
    • In numerous families, creamed eggs on toast have turned into a conventional early-Easter lunch entrée. The occasion begins with everybody giving two eggs from the container or basket they have.
    • Ordinarily, the white sauce will have a pop of of pink or blue or green from the colored eggs which will add to this merry dish. The formula was first found in Fanny Farmer's Boston Cooking-School Cook Book in 1896.
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