| Country: | United States |
| Region: | South, Midwest |
| Course: | Breakfast |
| Served: | Warm |
| Main Ingredient: | Hard-boiled eggs, cream sauce |
| Minor Ingredient: | Toast |
| Variations: | Creamed eggs on a biscuit |
Creamed eggs on toast is an American breakfast dish.[1] It consists of toast or biscuits covered in a gravy[2] made from béchamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. The Joy of Cooking recommends making the bechamel with cream and chicken stock and adding capers or chopped pickle.[3] As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration.
The dish is sometimes used as a way to use up leftovers. Common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas.[4]
Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast,[5] and Eggs à la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs.[6] In this case, the cooked eggs are placed on the croutons and the sauce poured over both.
In many families, this dish has become a traditional Easter brunch fare.[7] The 1896 edition of Fanny Farmer's Boston Cooking-School Cook Book contains a recipe for creamed eggs and toast.