I can’t believe that Easter is just around the corner. Holidays always make me reminisce about my childhood and the traditions that we had when I was growing up. Some of those traditions, I have continued in my own family. Other traditions have been traded for new ones as Baker’s Man, and I have merged our two lives together into one.
I don’t know about other people’s homes, but there was something I could always count on the Monday after Easter. That thing was a traditional post Easter breakfast of Creamed Eggs on Toast. This was one of the ways my parents used up all of those hard-boiled eggs that were left over after the Easter egg hunts were finished.
The day before Easter, my parents would boil a ridiculous number of eggs, probably 3 dozen or more, and there were only two of us kids. We would spend hours coloring eggs on Saturday, and then, we would hide them and hunt for them on Sunday. Every time an egg was cracked, it was retired from the hunt. Some of these retired eggs would be peeled and go into the jar with the pickled beets to begin their life as pickled eggs. The remaining hard-boiled eggs would be turned into egg salad, deviled eggs, used in salads, eaten as they were, or turned into that post Easter classic, Creamed Eggs on Toast.
Give it a try. You’ll be glad you did.
Creamed Eggs on Toast
Peeled hard-boiled eggs 1-2 per person
1 – 2 Slices of Toast per person
White Sauce (recipe follows)
Peel eggs and place in a bowl, cover eggs with boiling water to warm them while you make the white sauce. (Recipe follows.) Once white sauce is ready, drain eggs and dry them. Toast bread. Slice hard-boiled eggs, and arrange sliced eggs on top of toast. Usually, we use 1 egg per slice of toast. Top sliced eggs and toast with white sauce. Add more salt and pepper to taste.
Makes 1 cup
2 tablespoons butter
2 tablespoons flour
1 – 1 ½ cups milk
¼ teaspoon salt
2 dashes pepper
Melt butter in saucepan. 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.) Once the flour is cooked and well incorporated with the butter, stir in milk, whisking to combine flour/butter mixture and break up lumps. Once this is accomplished, add salt and pepper. I like pepper, so I generally put in at least half as much pepper as salt. Stir constantly over medium heat until sauce thickens, adding more milk as needed to achieve desired consistency. You want it thick, but not gooey. This one cup of white sauce will be enough for 4 to 6 slices of toast with eggs depending upon how much sauce people like on their bread. This recipe can be doubled to feed a larger group.