Creamed Eggs over Toast Recipe: Holy Cow

So we’re here. In Wyoming. Cheyenne to be exact.
Last time we were here it snowed. I don’t get around snow too often, so it was a bit like Disneyland.

This will be our first Thanksgiving in Chey-town–Lil W’s first Turkey day with a house full of cousins.
And while I always tease Ben about his small-town upbringing, and about how you can actually look out the window to see cows grazing while shopping at the mall, and how we can’t go anywhere without people recognizing THE Ben Stock–there is also a huge part of me that finds comfort in this lifestyle.  Comfort in the pace, comfort in the cozy fireplaces, comfort in the small-town feel, and especially…comfort in the food.

Ben’s Mom, Jan, is basically the original Pioneer Woman, just minus the blog and ranch.  I manage to gain at least 3-5 pounds on every visit, and I always leave saying “next time, you need to teach me how to make that”.  Well this visit, I am determined to learn.  So Jan and I sat down late last night to make a list of all Ben’s favorite meals. It’s time I learn to cook for my man.

First on the list, and one of my personal favorites, Creamed Eggs on Toast.
And I’m not joking when I tell you that this is the yummiest and most simple breakfast recipe of all times.

 
Ingredients:
Serves 6-8 depending on how hungry everyone is.
10-12 eggs
3/4 cup of flour
1/3 cup butter
6 cups milk
loaf of French bread
salt and pepper to taste

Did you know there’s a secet to boiling eggs? I didn’t either. But I learned today.
Put the eggs in the pot and fill the pot with water until the eggs are covered.

Cover the pot. Bring the water to a rolling boil. As soon as the water is boiling, turn of the heat completely and set a timer for 10 minutes.  As soon as the timer goes off, the eggs will be perfectly hard boiled and ready to peel. While the eggs are cooking, get started on the next step.

1. In a large saucepan, melt the butter completely on medium-high heat.
2.  Once the butter is melted, add the flour.
3. Stir until the butter and flour are completely combined and there are no signs of the white flour. This will take about 2-3 minutes.
4. It should have a dough like consistency
5. Pour in the milk.
6. Turn heat to medium and watch so that it doesn’t burn. Wait for the milk to bubble and then whisk until all the lumps are gone and it has taken on a thick consistency. This will take approximately 5-7 minutes.

Add salt–we used about a teaspoon.

Add pepper to taste. Let simmer on low while you get the bread ready.

Cut slices of French bread about 3/4 inch thick.

Toast all the bread slices and then butter afterwards.

The eggs should be ready by now.
Dump out the hot water and pour cold water over them so that they are cool enough to peel.

Peel the eggs.

Slice each egg into small chunks and add to the yummy gravy.

Stir it lightly until combined.
Now the way we do it around these parts, is we take the bread and we pour the gravy over the top and then we dive in.  There is always a fight over the last slice of bread–always.

When you see Lil W taking these jumbo bites, you KNOW this is a legit recipe.

Here are our other two mini breakfast buddies. Sadie Jayne and baby Kellen.

They weren’t as excited about the creamed eggs, but when they grow up they will be–trust me.
Stay tuned, I have so much more to learn this week.

Creamed Eggs over Toast Recipe

 

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Author: Ashley Stock

Ingredients

• 10-12 eggs
• ¾ cup of flour
• ⅓ cup butter
• 6 cups milk
• loaf of French bread
• salt and pepper to taste

Instructions

1. Put the eggs in the pot and fill the pot with water until the eggs are covered.
2. Cover the pot. Bring the water to a rolling boil. As soon as the water is boiling, turn of the heat completely and set a timer for 10 minutes. As soon as the timer goes off, the eggs will be perfectly hard boiled and ready to peel. While the eggs are cooking, get started on the next step.
3. In a large saucepan, melt the butter completely on medium-high heat.
4. Once the butter is melted, add the flour.
5. Stir until the butter and flour are completely combined and there are no signs of the white flour. This will take about 2-3 minutes.
6. Pour in the milk.
7. Turn heat to medium and watch so that it doesn’t burn. Wait for the milk to bubble and then whisk until all the lumps are gone and it has taken on a thick consistency. This will take approximately 5-7 minutes.
8. Add salt–we used about a teaspoon.
9. Add pepper to taste. Let simmer on low while you get the bread ready.
10. Cut slices of French bread about ¾ inch thick.
11. Toast all the bread slices and then butter afterwards.
12. The eggs should be ready by now.
13. Dump out the hot water and pour cold water over them so that they are cool enough to peel.
14. Peel the eggs.
15. Slice each egg into small chunks and add to the yummy gravy.
16. Stir it lightly until combined.
17. Now the way we do it around these parts, is we take the bread and we pour the gravy over the top and then we dive in. There is always a fight over the last slice of bread–always.

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