105 Ratings
  • 5 star values: 66
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3

All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!

Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

    Advertisement
  • Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.

  • Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Nutrition Facts

311 calories; 20.9 g total fat; 405 mg cholesterol; 261 mg sodium. 12.4 g carbohydrates; 18.6 g protein; Full Nutrition


Reviews (89)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/18/2008
I have a similar recipe that has been in my family for years the only thing different I add is 1/2 tsp. curry powder. It is wonderful served over toast.
(29)

Most helpful critical review

Rating: 1 stars
05/03/2011
This was not a hit! It was pasty and tasteless...sorry!
(2)
105 Ratings
  • 5 star values: 66
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
10/28/2005
this is something our family has every easter morning. my kids love it. the only thing i notice is the sauce may be too thin. double the butter and flour. my grandmother used to make this a lot but just use the egg whites and then grate the yolks over the top. i believe she called it "golden rod".
(42)
Rating: 5 stars
01/18/2008
I have a similar recipe that has been in my family for years the only thing different I add is 1/2 tsp. curry powder. It is wonderful served over toast.
(29)
Rating: 5 stars
06/28/2004
Sauce was fantastic Joyce! I used the sauce to top poached eggs which I placed over a slice of toast with some spinach. we loved it!
(26)
Advertisement
Rating: 5 stars
01/26/2004
I love it. My mom used to make me creamed egg for breakfast and it was a treat. Its a recipe passed on from my great grandma and I will pass it on to my two girls. Its a tried and true tradition that just warms your heart in the morning. If you like gravy and biscuits you will love creamed egg over toast or biscuits. Its just a basic white sauce with diced hard boiled egg. You can jazz it up to your own personal liking. I love this recipe and I highly recommend it.
(12)
Rating: 5 stars
02/18/2009
My mom used to make this for me when I was a little girl. What a great cold weather breakfast! I'd cut back on the milk just a tad to bring out the flavor more.
(11)
Rating: 4 stars
05/06/2003
I used to eat creamed eggs while in the Navy so I tried the receipe and it was easy to make it tasted great and was very filling. I love creamed eggs and this really it the spot. I think it was great for memorial day breakfast. It made me remember my Navy days. Dave
(9)
Advertisement
Rating: 4 stars
05/10/2003
Not as good as I've had it before but it was a quick and easy breakfast. I can't have milk so I used soymilk instead. I only had vanilla soymilk and it turned out wonderful. Except the sauce wasn't as thick as I'd like it to be. I don't know if that was because of the soymilk or the recipe.
(6)
Rating: 5 stars
04/09/2004
To my children these are the ultimate comfort food. My college-age girls crave this when they've been stressed out by midterms or finals. They want it when they're sick. They love it with cheddar cheese added to the sauce served over buttered wheat toast. A family tradition and a wonderful recipe!
(6)
Rating: 3 stars
01/11/2011
My husband gives this 5 stars - I give it 1. I can't stand this stuff but he loves it!
(6)