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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamed Eggs on Toast Recipe

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This recipe for Creamed Eggs on Toast is from Generations of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 hard boiled eggs
3 T butter
1 T onion, finely chopped
3 T flour
½ tsp salt
1 tsp Worcestershire sauce
2 c. whole milk (but reduced fat milk will work)
½ c. shredded cheddar cheese
Toasted bread
Directions:
Directions:
Hard boil eggs, cool in cold/iced water, and peel. In a medium sauce pan, using medium heat, melt the butter and add onion. Cook until onions begin to look translucent and softened. Gradually whisk in flour to make a roux. Continue whisking and add worcestershire sauce, then milk. Stir while adding shredded cheese. Remove from heat. Add sliced eggs.

Serve hot over toast or English muffins, etc.
Personal Notes:
Personal Notes:
This has been a family favorite since 1955, when I was 7 years old and I always requested it for my birthday breakfast! Over the years, as my family developed good taste for more flavor in most things, I add more onion, more worcestershire sauce, and more cheese to the original recipe. Note: for hurried cold mornings in Nashville, and wanting our 3 sons to have something hot for breakfast, I shortcut the recipe, using Campbells Cream of Chicken Soup and added about half a cup of milk to thin it a bit, instead of the roux. Adding the sliced eggs, etc. as per the original recipe worked pretty well (though not as good as the roux). It always was comforting to know they had something warm and hearty in their systems as they ventured out into the cold Nashville mornings on their way to school!

 

 

 

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