There are mornings when the fridge is nearly empty and you still need to put something real on the table. Creamed Eggs on Toast is the answer — five ingredients, twenty minutes, and somehow it always feels like more than the sum of its parts. Rich, warm, a little old-fashioned in the best possible way.
Why You’ll Love It
Ready in about 20 minutes — less if you hard-cook the eggs the night before
Only 5 ingredients — things you probably already have in the kitchen right now
Genuinely comforting — the kind of food that asks nothing of you and delivers every time
Endlessly adaptable — swap the bread, tweak the sauce, add a spoonful of mustard; it holds up to all of it
Costs almost nothing — and doesn’t taste like it
Ingredient Notes
Eggs: Large, from whatever source you’ve got. I’ve made this with fancy farmers market eggs and I’ve made it with the cheapest carton at the grocery store and I genuinely cannot tell the difference once they’re chopped up in a cream sauce. Save the good eggs for fried eggs where the yolk actually matters.
Butter: Unsalted. I feel strongly about this in a way that some people find annoying. You want to control your own salt, especially because you’re building a roux.
Flour: Plain all-purpose. Nothing special. Just don’t skip the step where you cook it in the butter for a couple minutes — that’s the difference between a sauce that tastes like cream and one that tastes like paste.
Milk: Whole milk makes the best sauce. 2% works fine. Skim technically works but the sauce will be thinner and a little sad. I don’t recommend it, but I’m not going to tell you what to do in your own kitchen.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your
To see the full cooking instructions, go to the next page or click the Open button (>) and don't forget to SHARE it with your friends on Facebook.
