Creamed Eggs on Toast

Creamed Eggs on ToastMy 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’,
Chef Alli

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