Creamed eggs on toast

{{short description|American breakfast dish consisting of cream sauce and hard-boiled eggs on toast or biscuits}}

{{Infobox food

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| image = File:Creamed Eggs.png

| caption = Creamed eggs on toast, an American breakfast

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| country = United States

| region = South, Midwest

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| course = Breakfast

| served = Warm

| main_ingredient = Hard-boiled eggs, cream sauce

| minor_ingredient = Toast

| variations = Creamed eggs on a biscuit

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Creamed eggs on toast is an American breakfast dish.[https://books.google.com/books?id=w1Y5AQAAMAAJ&pg=PA435 Good Housekeeping]. p. 435. It consists of toast or biscuits covered in a gravy[https://books.google.com/books?id=PsVC5fzo2eYC&pg=PA36 Entertaining on the Jewish Holidays - Israela Banin]. p. 36. 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 {{frac|1|2}} cream and {{frac|1|2}} chicken stock and adding capers or chopped pickle.{{cite book |title=Joy of Cooking |url=https://archive.org/details/joyofcookingromb00romb |url-access=registration |last=Rombauer |first=Irma S. |date=1975 |publisher=Bobbs-Merrill |location=Indianapolis |isbn=0-672-51831-7 |page=[https://archive.org/details/joyofcookingromb00romb/page/342 342] |edition=Enlarged and rev. |author2=Becker, Marion Rombauer}} 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.{{cite book|last=Perkins|first=Wilma Lord|title=The Fannie Farmer Cookbook|url=https://archive.org/details/fanniefarmercook00farm|url-access=registration|date=1965|publisher=Little, Brown and Co|page=[https://archive.org/details/fanniefarmercook00farm/page/102 102]|edition=11th}}

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,{{cite book|last=Farmer|first=Fannie Merritt|title=The Original Boston Cooking-School Cook Book, 1896|date=1996|publisher=H.L. Levin Associates|location=[New York]|isbn=0-88363-196-2|page=96|edition=100th anniversary}} and Eggs à la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs.{{cite book|last=editor|first=Prosper Montagné; American|title=The new Larousse gastronomique : the encyclopedia of food, wine & cookery|date=1977|publisher=Crown Publishers|location=New York|isbn=0-517-53137-2|page=[https://archive.org/details/newlaroussegastr00mont_0/page/344 344]|author2=Escoffier, Charlotte Turgeon|author3=pref. by Robert J. Courtine|author4=original preface by Auguste|author5=Hunter, Philéas Gilbert|author6=text translated from the French by Marion|url-access=registration|url=https://archive.org/details/newlaroussegastr00mont_0/page/344}} In this case, the cooked eggs are placed on the croutons and the sauce poured over both.

Another variation is Eggs a la tripe, in which the eggs are covered with bechamel sauce and served with fried croutons as a garnish.{{Cite book |last=Beeton |first=Isabella |title=The book of household management |date=1859–1861 |publisher=Skyhorse |isbn=1634502426}}

In many families, this dish has become a traditional Easter brunch fare.{{cite web |url=https://phabboard.org/familiar-easter-brunch-fare-creamed-eggs-on-toast/ |access-date=10 September 2015 |title=Archived copy |archive-date=21 September 2021 |archive-url=https://web.archive.org/web/20210921114711/https://phabboard.org/familiar-easter-brunch-fare-creamed-eggs-on-toast/ |url-status=dead }} The 1896 edition of Fanny Farmer's Boston Cooking-School Cook Book contains a recipe for creamed eggs and toast.