Peel eggs. Dice egg whites and grate egg yolks; set aside. Melt butter in a saucepan. Blend in flour, salt and pepper; add milk. Cook on low heat, stirring constantly, until mixture thickens. Add diced egg whites to white sauce. Serve on toast with grated egg yolks, sprinkled on top. Makes 6-8 servings.
Our family ate this when I was growing up. This is very filling and inexpensive to make. We have 10 kids in our family so mom was always looking for inexpensive yet filling meals. We called this "Goldenrod".
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Tip: Creamed Eggs on Toast (05/18/2009)
Melt butter over low heat. Stir in cornstarch to form a smooth paste. Add cream and water, stirring until smooth, and cook until mixture thickens and begins to boil, stirring occasionally.
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Tip: Creamed Eggs on Toast
Archived on 05/18/2009
Ingredients
1 Tbsp. butter
1/2 Tbsp. cornstarch
1/2 cup heavy cream
1/2 cup water
5 hard-cooked eggs
salt, pepper and paprika
Directions
Melt butter over low heat. Stir in cornstarch to form a smooth paste. Add cream and water, stirring until smooth, and cook until mixture thickens and begins to boil, stirring occasionally. Remove from heat, add peeled and diced eggs. Season with salt, pepper and paprika and return to heat until heated through. Serve on whole wheat toast, or whole wheat English muffins. Makes 4 servings.
By Robin from Washington, IA
Feedback:
RE: Creamed Eggs on Toast
You just brought back a very fond memory for me. I went to grade school when the lunch room ladies actually cooked lunch and we used to have this sometimes. I loved it. (10/23/2008)
