Creamed Eggs On Toast Recipes

Steps:

• Melt butter over medium-high heat.
• Whisk in flour.
• When bubbly, whisk in milk a little at a time.
• Add salt.
• Continue to whisk til thick and bubbly.
• Remove from heat and add chopped eggs.
• Toast and butter slices of bread.
• Lay slices on individual plates and spoon on Creamed Eggs.
• Serve.

Steps:

• Peel and cube your boiled eggs - set aside.
• Melt Butter or margarine and bacon bits in a sauce pan on medium heat.
• Add flour, salt, pepper and paprika.
• Mix well.
• Slowly add cream stirring constantly until boiling and thickened.
• Add boiled eggs mixing evenly together until eggs are heated.
• Place 1 slice of toast on each plate and spoon the creamed eggs onto the toast.
• Sprinkle with paprika for presentation.

Steps:

• Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
• Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Steps:

• To hardboil eggs, simmer on low (barely boiling) for about 20 min.
• ,or bring to a boil, cover, turn off heat and let sit for about 20 min.
• Cool (run cold water over cooked eggs), peel, then chop the eggs.
• Melt the butter.
• Stir in the flour and 1/4t salt.
• Stir in milk a little at a time and continue to cook until the sauce is thick.
• Pour over chopped up eggs which you salt and pepper to taste.
• Sprinkle the mixture with paprika.
• Spoon over slice of toast.

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
• Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Steps:

• Peel and chop eggs, set aside.
• Melt butter over med-hi on stove.
• Stir flour in and brown slightly, being careful not to burn.
• Add cream a little at a time, stirring to incorporate after each addition. Use more or less cream to achieve desired consistency.
• Turn off heat and add salt and pepper to taste.
• Stir in eggs.
• Pour over toasted bread.

Steps:

• Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.
• Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
• To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.

Steps:

• Put the eggs in cold water with salt in a pan and boil approximately 15 minutes. Drain and put ice water in the pan so the eggs will be easier to peel.
• Peel the eggs and set aside.
• Fry the bacon until crispy and remove from the pan. Drain on paper towels.
• Add the chopped onion to the bacon grease and saute until transparent.
• Crumble the bacon and chop the eggs and add to the skillet with the onion.
• Add flour and stir until flour has browned a little bit.
• Add the milk and cook on medium until it thickens like gravy. You may need to add some water if it gets too thick. If it is too thin, make a thickening with 1 T. flour and a little bit of water and pour in to gravy and let thicken. Add the salt and pepper to taste.
• You can either put this over toast or biscuits but we always just used toast.
• Enjoy!