Creamed Eggs on Toast

Hubby and I both loved this! We had never even heard of this dish before, but I read about it in a book and decided we needed to try it. We have ducks and chickens and have an abundance of eggs so I’ll be adding this to my ‘I need to get rid of some eggs’ recipe file. I used a dozen duck eggs so it was extra eggy, rich, and delicious. I seasoned with salt, pepper, onion powder, turmeric, and a pinch of red pepper flakes.

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

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.