Creamed eggs on toast was a staple food for my mom growing up in a Mid-Western family. Her Oklahoma born mother fed my mom and her siblings creamed eggs on toast often because it was the perfect comfort food when money was tight, which it always was in the single-parent household. I revamped the recipe a little, but it is still the familiar meal my mom grew up with.
Creamed Eggs on Toast for 3-4 people
You will need...
- 2 eggs per person
- 2 tbs. butter
- 2 tbs. all purpose flour
- 1 cup milk
- 1 tsp dijon mustard
- Salt and pepper to taste
- 1 loaf of brioche bread (white bread is fine too)
Now that you have gathered everything...
- Fill a stock pot with a couple inches of water, place on the stove and a insert steamer basket. Bring the water to a boil.
- Place eggs in the steamer basket.(If you are steaming a lot of eggs you will have to work in batches of six so you do no over crowd the steamer). Steam the eggs for twelve minutes.
- When the eggs are done, place them in to an ice bath in order to stop the cooking. Allow them the cool in the ice bath for five minutes.
- In the mean time start toasting the bread and making the sauce.
- To make the sauce set a sauce pan over medium heat. Melt the butter and whisk in the flour until all the lumps are gone. Continue whisking until the roux is golden brown.
- Lower the heat, whisk in the milk and allow the sauce to thicken. Add more milk if you would like the sauce to be thinner.
- Add the mustard, salt and pepper to taste.
- Peel and slice the hard-cooked eggs and scatter them over the pieces of toast. Drizzle the sauce over the eggs and toast and serve immediately.