My boys can eat their weight in Creamed Eggs on Toast. I remember my Mom making this alot for my brother when we were growing up, so it’s no wonder that my boys adore it as well. I like how quick and easy it is to make for them and also how economical this breakfast recipe is. It’s also a great dish to make for feeding a crowd and keeps well in a slow cooker set on low setting for a breakfast or brunch.
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
12 oz. evaporated milk
8 hard-boiled eggs, sliced
kosher salt and freshly ground pepper, to taste
In a large skillet over medium heat, melt butter; add flour and whisk for 1-2 minutes until golden brown and bubbly.
Remove from heat and slowly add milk and evaporated milk, whisking constantly until mixture is smooth; return to heat and continue to whisk until nicely thickened.
Fold in sliced eggs; season to taste with salt and pepper.
Serve creamed eggs over warm toast or biscuits.
Now You’re Cookin’,