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.
What will you need to prepare this recipe?
From the Pantry:
From the Refrigerator:
- hard boiled eggs
If you’ve never tried Creamed Eggs on Toast, you really need to give this recipe a try.
Thanks for visiting Patty Cake’s Pantry.
- 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)
- Peel eggs and place in a bowl.
- Cover eggs with boiling water to warm them while you make the white sauce.
- To Make White Sauce:
- 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.
- 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 one sliced egg on top depending upon how much sauce people like on their bread.
- Once white sauce is ready, drain eggs and pat them dry with a paper towel.
- 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.
Nutrition Information is for one serving of this recipe which is consists of one hard boiled egg, sliced onto a slice of toasted white bread, and covered with 1/4 cup and 2 tablespoons of white sauce prepared according to recipe above and using 1 1/2 cups 2% milk.
|Amount Per Serving|
% Daily Value
Total Fat 12.4g
Saturated Fat 6.2g
Trans Fat 0.0g
Total Carbohydrates 12.3g
Dietary Fiber 0.4g
Vitamin D 99%
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information.