Creamed eggs on toast

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

Creamed eggs on toast is an American breakfast dish.[1] It consists of toast or biscuits covered in a gravy[2] made from bechamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. The Joy of Cooking recommends making the bechamel with ​12 cream and ​12 chicken stock and adding capers or chopped pickle.[3] As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration.

Creamed Eggs

The dish is often used as a way to use up leftovers, common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas.[4]

Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast,[5] and Eggs à la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs.[6] In this case, the cooked eggs are placed on the croutons and the sauce poured over both.

In many families this dish has become a traditional Easter brunch fare. The tradition starts with everyone donating two eggs from their basket. Many times the white gravy will have remnants of pink or blue or green from the colored eggs which will add to this festive dish. The recipe was first discovered in Fanny Farmer's Boston Cooking-School Cook Book in 1896.

See also[edit]


  1. ^ Good Housekeeping. p. 435.
  2. ^ Entertaining on the Jewish Holidays - Israela Banin. p. 36.
  3. ^ Rombauer, Irma S.; Becker, Marion Rombauer (1975). Joy of Cooking (Enlarged and rev. ed.). Indianapolis: Bobbs-Merrill. p. 342. ISBN 0-672-51831-7.
  4. ^ Perkins, Wilma Lord (1965). The Fannie Farmer Cookbook (11th ed.). Little, Brown and Co. p. 102.
  5. ^ Farmer, Fannie Merritt (1996). The Original Boston Cooking-School Cook Book, 1896 (100th anniversary ed.). [New York]: H.L. Levin Associates. p. 96. ISBN 0-88363-196-2.
  6. ^ editor, Prosper Montagné ; American; Escoffier, Charlotte Turgeon; pref. by Robert J. Courtine; original preface by Auguste; Hunter, Philéas Gilbert; text translated from the French by Marion (1977). The new Larousse gastronomique : the encyclopedia of food, wine & cookery. New York: Crown Publishers. p. 344. ISBN 0-517-53137-2.

External links[edit]