Creamed Eggs on Toast
Make this classic Creamed Eggs on Toast recipe with a creamy skillet gravy that’s thick and luscious with sliced hard-boiled eggs stirred in.
Simple, basic, and easy COMFORT FOOD! And, a great way to use up those extra hard-boiled eggs you’ve got.
Creamed Eggs on Toast Recipe
Creamed Eggs on Toast. I grew up eating this dish, thanks to my Grandma Lucille.
She often made a skillet full of this for breakfast and I think my Mom made it for us, as well.
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Creamed Eggs on Toast is a great way to make a quick and comforting meal for your family and it can be served for breakfast, brunch or even as dinner!
It’s super easy to make in your favorite skillet and will also keep well in the fridge for a couple of days.
We enjoy it mostly over toast, but Creamed Eggs is also delicious served over warm biscuits or even corn bread – it’s super versatile.
What Ingredients do I need to make Creamed Eggs on Biscuits or Toast?
- Hard-boiled eggs
- Butter or margarine or oil
- Milk
- Evaporated milk
- Flour
- Salt and pepper
How to Make Creamed Eggs on Toast in 5 Easy Steps
Slice or chop your hard-boiled eggs; reserve some for a garnish, if desired.
In a skillet over medium heat, melt the butter, then whisk in the flour to make the roux; cook the roux for 1-2 minutes or until golden brown and thickened.
Remove the skillet from the heat!! (super important) Now, slowly whisk in the evaporated milk and milk until it is incorporated into the roux.
Return the skillet to the heat and continue to cook until the gravy is nicely thickened and hot.
Add the sliced hard-boiled eggs into the gravy and serve at once over toast or warm biscuit. Garnish with chopped hard-boiled eggs over the top, if desired.
What kind of a skillet should I use to make creamed eggs on toast or any type of gravy?
You can use any type of skillet for making gravy or sauces, as long as it’s wide and kind of deep.
Making gravy in a deeper skillet helps keep you from sloshing the gravy out onto your cook top when you are whisking it.
Should I use a whisk to make gravy?
This is a great question! And, yes!!! When making any type of sauce or gravy in a skillet, always use a FLAT whisk.
A flat whisk is made specifically for a skillet, and not for a bowl, like a balloon whisk.
A flat whisk will allow you to get right up to the very edge of your skillet as you whisk, ensuring that your gravy is always well incorporated and super smooth in texture – no lumps!
I prefer a flat whisk that is silicone coated so it doesn’t damage my non-stick pans.
Why does this recipe instruct to the remove the skillet from the heat once you’ve added the flour to make the roux for the gravy?
This is a secret step that will ALWAYS work when making gravy and sauces.
Removing the skillet from the heat allows the liquids (milk in this case) to incorporate into the flour mixture (the roux) a little more slowly, ensuring that lumps don’t form.
Once you’ve gotten the milk (or any liquids you are using) incorporated into the roux and it’s coming together smoothly, THEN transfer the skillet back to the heat to let the gravy or sauce simmer and thicken. Super easy and super smooth gravy!!!
Why does this gravy recipe call for both evaporated milk and regular milk?
Evaporated milk is very concentrated and adds a very rich component to gravies and sauces.
I always keep evaporated milk in my pantry as a secret ingredient for making creamed eggs on toast gravy, sausage gravy and chicken gravy.
What if I don’t have evaporated milk on hand? Can I use all regular milk to make make gravy?
Yes. It will still definitely be delicious and will thicken up just fine.
I just really enjoy the extra richness that the evaporated milk brings to the gravy.
What is the best and easiest way to make hard-boiled eggs?
Use your instant pot! Making hard-boiled eggs in an electric pressure cooker is unbelievably fast and easy.
Once I made hard-boiled eggs using my Instant Pot, I’ve never done them any other way.
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Creamed Eggs on Toast
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole or 2% milk
- 12 oz. evaporated milk
- 8 hard-boiled eggs sliced
- kosher salt and freshly ground pepper to taste
Instructions
- In a large skillet over medium heat, melt butter; add flour and whisk for 1-2 minutes until golden brown and bubbly.
- Remove the skillet from the heat; slowly add the milk and evaporated milk, whisking constantly until the gravy is smooth. Return the gravy to the heat and continue to whisk until the gravy is nicely thickened. Fold in sliced eggs; season to taste with salt and pepper.
- Serve the warm creamed eggs over toast or biscuits. Enjoy!
I keep evaporated milk also in my pantry!!! Going to try this soon!
I learned how to make these in Home Ec class in junior high! But with one slight addition: we were taught to add curry powder, and called them Curried Eggs on Toast. Almost 70 years later, I still make them (with curry powder of course!)
Hi Sue –
I’m going to make creamed eggs on toast TODAY and try it with your curry powder addition – I bet that is absolutely delicious!
Thanks for your comment here – I appreciate it a bunch.
Sincerely,
Chef Alli
I feel deprived never having this. Sounds like a treat. Pinned.