I had been craving creamed eggs on toast all week and finally had time to make it this morning. The girls and hubby had never had it before. After two bites, E said, “this is really good!” That always makes my day.
CREAMED EGGS ON TOAST
Creamed Eggs on Toast (downloadable PDF)
- Place 9 eggs in pan, cover with water, and bring to a boil.
- Boil 4 1/2 minutes.
- Remove from heat and place immediately in ice water to cool.
- Remove shells from eggs.
- Peel whites from the yolks, and place yolks in a bowl.
- Chop egg whites and set aside.
- Mash egg yolks.
- In the same saucepan over medium heat, melt 1/4 cup margarine (I use Smart Balance light original with flax).
- Gradually whisk in 1/4 cup unbleached all-purpose flour until combined.
- Slowly whisk in milk (I use unsweetened plain soy milk) until mixture is a smooth consistency. I didn’t measure the milk; just whisked in until the white sauce was the consistency I wanted – somewhere between 1 and 2 cups probably.
- Stir in the mashed egg yolks and cook until well blended.
- Add in the chopped egg whites and stir until incorporated. Remove from heat.
- Season with salt and pepper to taste.
- Serve over toast. (I use Ezekiel low-sodium 4:9 bread)
This would be good with crumbled bacon (or Morning Star veggie bacon) on top, too.
~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~
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