Creamed Eggs on Toast
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is a simple breakfast that was an Easter tradition when I was growing up. Sliced hard boiled eggs are arranged on top of slices of toast and covered with a simple white sauce. This is a great way to use up some of the colored hard boiled eggs after the egg hunt is over. Cook's Notes: This recipe can be doubled to feed a larger group. The total cost of this recipe is $1.96 or $0.49 per serving.
  • 4 hard boiled eggs ($0.80)
  • 4 slices of toast ($0.68)
  • 2 tablespoons butter ($0.19)
  • 2 tablespoons flour ($0.03)
  • 1 – 1 ½ cups milk ($0.21)
  • ¼ teaspoon salt ($0.01)
  • ½ teaspoon black pepper ($0.04)
  1. Peel eggs and place in a bowl.
  2. Cover eggs with boiling water to warm them while you make the white sauce.
  3. To Make White Sauce:
  4. Melt butter in saucepan.
  5. Stir in flour and heat until they form a paste and flour begins to cook. Do not allow flour to brown. (I accidentally browned the flour in the sauce in the photo above which is why it looks tan instead of white.)
  6. Once the flour is cooked and well incorporated with the butter, stir in milk, whisking to combine flour/butter mixture and break up lumps.
  7. Once this is accomplished, add salt and pepper.
  8. Stir constantly over medium heat until sauce thickens, adding more milk as needed to achieve desired consistency. You want it thick, but not gooey.
  9. This one cup of white sauce will be enough for 4 to 6 slices of toast with one sliced egg on top depending upon how much sauce people like on their bread.
  10. Once white sauce is ready, drain eggs and pat them dry with a paper towel.
  11. Toast bread.
  12. Slice hard-boiled eggs, and arrange sliced eggs on top of toast. Usually, we use 1 egg per slice of toast.
  13. Top sliced eggs and toast with white sauce. Add more salt and pepper to taste.
Recipe by Patty Cake's Pantry at