Creamed Eggs over Toast Recipe
 
 
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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.
Recipe by Little Miss Momma at https://www.littlemissmomma.com/2011/11/creamed-eggs-over-toast-recipe-holy-cow.html