In order to bring out its inherent flavor and sweetness, fennel and carrots come in a variety of colors. This is a vegan and gluten-free dish that I serve with chickpea cassava couscous.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 12 hard-cooked eggs, peeled
- ¼ cup butter
- ½ cup all-purpose flour
- 3 cups milk
- 1 tablespoon chicken bouillon granules
- 6 slices white bread, lightly toasted
- salt and white pepper to taste
Instructions
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 454 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 10 g |
| Sodium | 586 mg |
| Sugars | 8 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I had this many years ago when my good friend hosted a brunch after church. She served it over warmed croissants. I’d add some dry mustard for some zip! It’s delicious! I’d chop the eggs all together – just as good!
My Dad made this without the chicken bouillon. I added 12 tblspn. He also added more pepper than salt, so I added 14 teaspoon more than the salt.
A little bland, but made for a different breakfast idea
Super tasty. I added some bacon for a real treat!
My mom made this and I consider it comfort food. A nice warm on the tummy breakfast (although once made I eat it 24/7 till gone hahaha). Last time I made I tossed in a bit of parmesan cheese so it was like a light cheese sauce. I never ever use the green shaker bottle of parmesan, or what I call fake parm. I think real grated parmesan taste better and has better texture, green can can be gritty at times. Even better to buy a chunk of parmesan and grate fresh to use. My mom served on toast but honestly it’s so much better on a fluffy biscuits. The sauce is so light yet rich it suits a biscuit better in my opinion. I have added finely shaved ham, bacon, sprinkled on finely diced green onions, etc. The variation ideas are endless. I like to add a couple of drops if liquid smoke sometimes, when I do it reminds me of campfire breakfast.
I think I prefer to leave the yolk chunky with the egg whites rather than mashed and blended into the white sauce. Also, I serve it over a fluffy baking powder biscuit. YUM! Lots of good protein
The proportions for the roux and white gravy were perfect. I did not use chicken bullion but I did add some garlic powder, onion powder and paprika into the sauce. I also did not bother separating the yolks and whites. If you use an egg slicer across the eggs horizontally and vertically the pieces become small enough that when you mix in the hardboiled eggs the whites stay solid and the yolks will melt away into the sauce as you mix. We also crumbled some bacon and paprika on top and my husband put some hot sauce which he said rounded out the flavor completely for him!
With rye bread. Delicious! Thanks for the recipe
When I was growing up my mom made this. She called it “Eggs ala Goldenrod”. The grated yolks look like goldenrod pollen!!
We hold back half of the yolks and sprinkle on the sauce/whites when served. My mom called this Eggs ala Goldenrod. Great comfort food.
I had this as a child and never since. I found this recipe and the memories came flooding back. Made it for my kids, and the kids loved it. They thought it was great and filling and a good breakfast/brunch food. I do have celiacs disease, so I made it gluten free which was easy to do. It was just as good as I remember it as a child.
I did not serve on toast, I have been eating it just all by itself. Tomorrow, I’m going to try putting it in a wrap with some sliced tomato. They only thing I really “changed” was not adding the additional salt. The bouillon is plenty salty. I think this a great recipe and I would love to make for my family on a day after holiday morning and serve with fresh fruit and bacon or sausage.
Just as some other people were saying I thought my family was the only ones that made this…lol! I don’t smash my yoke or chop up the whites. I take a egg slicer and slice them and leave them like that! I can eat this anytime of day or night!
This is so funny. I had never heard of creamed eggs, but a couple of weeks ago, I thought “Wouldn’t hard boiled eggs be good if I creamed them and served over toast”? Then I thought “I wonder if there is a recipe on line”. Allrecipes is generally my first place to go for a recipe and I found exactly what I wanted. Thanks, they were excellent and will be making them until I cannot stand to look at them again. LOL Thanks Allrecipes for being there for me. Delicious for sure.
This was my first time to make Creamed eggs, and it was delicious! The BF gave thumbs up and requested a repeat soon. I didn’t change anything, except I didn’t have ground mustard. I think that would’ve made it even better.
I ve been eating this for 40+. Years love it it’s awesome
I made it according to the receipt and did not care for them, they were too rich. My husband said he thought they were OK.
I didn’t make any changes. The flavor was okay. If I made it again, I would add bacon or chipped beef. The roux with the butter and flour and chicken bullion made very good gravy. That many eggs were overpowering. Just a few eggs balanced with some meat would be much better.
My version was a bit different but I have made Creamed Eggs on Toast for years! I was raised on that type of food and my children and husband loved this meal and often asked for it! Making me hungry so I may have to make it again……soon!
I thought this sounded interesting, and I’m really glad I tried it. It’s very rich, but VERY good and I’ll definitely add it to our breakfast rotation. It’d very hard to describe until you try it. Delicious!
Turned out well, I think the recipe can be boasted with some meat included. I enjoyed it.