Creamed eggs on toast
 Creamed eggs on toast, an American breakfast | |
| Course | Breakfast |
|---|---|
| Place of origin | United States |
| Region or state | South, Midwest |
| Serving temperature | Warm |
| Main ingredients | Hard-boiled eggs, cream sauce |
| Ingredients generally used | Toast |
| Variations | Creamed eggs on a biscuit |
Creamed eggs on toast is an American
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 1⁄2 cream and 1⁄2 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,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
Boston Cooking-School Cook Book
contains a recipe for creamed eggs and toast.
See also
References
- ^ Good Housekeeping. p. 435.
- ^ Entertaining on the Jewish Holidays - Israela Banin. p. 36.
- ISBN 0-672-51831-7.
- ^ Perkins, Wilma Lord (1965). The Fannie Farmer Cookbook (11th ed.). Little, Brown and Co. p. 102.
- ISBN 0-88363-196-2.
- ISBN 0-517-53137-2.)
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