Creamed Eggs
Creamed Eggs is a simple dish of eggs served in bechamel- or eggs in gravy. Serve on toast or biscuits for a comforting & filling breakfast!
Servings: 3
Ingredients
- 5 Eggs hard boiled and peeled
- 2 tbsp Butter
- 2 tbsp Flour
- 1 1/2 cup Milk
- Salt and Pepper to taste
Instructions
- Cut eggs in half and separate yolks from whites.
- Chop each separately and set aside.
- Melt butter in a pan over medium heat.
- Add flour and stir to make a roux. Cook for several minutes.
- Gradually add the milk while stirring to dissolve roux in the milk.
- Cook while stirring until sauce thickens.
- Add chopped egg whites and season with salt and pepper to taste.
- Cook until eggs are heated.
- Top with chopped egg yolks.
- Serve over toast or biscuits.
Notes
Great use for leftover Easter eggs.
For creamier gravy consider using half and half instead of milk.
For creamier gravy consider using half and half instead of milk.
Nutrition
Calories: 264kcal | Carbohydrates: 10g | Protein: 14g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 223mg | Potassium: 270mg | Fiber: 1g | Sugar: 6g | Vitamin A: 827IU | Calcium: 182mg | Iron: 2mg