Creamed Eggs transform this classic breakfast staple into a rich and satisfying dish—perfect for weekend brunch!
Everyone has their preferred way to make eggs. Once I find something I like, I tend to dismiss everything else, which means I miss out on recipes like creamed eggs. I can’t believe I waited this long to try them, because they are delicious!
Creamed eggs boast a rich, buttery flavor. It proves you don’t need much for a great recipe—just a velvety white sauce and hard-boiled eggs.
Even better, making creamed eggs isn’t particularly complicated. This recipe is decadent enough for special occasions, like Easter brunch, but I also enjoy creamed eggs any day of the week. In fact, I often make this when I have leftover hard-boiled eggs.
And while the recipe takes an extra step or two, it doesn’t require any out-of-the-ordinary ingredients. All you need is some butter, flour, and milk. Sprinkle the creamed eggs with a little salt and pepper, and serve them with your brunch favorites!
Tasty tips for creamed eggs
One reason I love this recipe is that I can hard-boil the eggs up to a week in advance. That saves me some prep time. Just remember to use the eggs within seven days. It’s also best to keep them in their shells until you’re ready to chop—the shell helps keep the eggs both firm and tender.
Regarding the creamy mixture, one option is to use half-and-half instead of milk. Keep in mind that this will add to the fat content in the dish. However, it will also give you a thicker and creamier sauce.
Want to add a little more flavor? A pinch of paprika and garlic powder pairs perfectly with creamed eggs. For a bit of heat, sprinkle a dash of cayenne pepper. A little goes a long way!
How do I store leftovers?
Refrigerate leftover creamed eggs in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop and add a splash of milk to loosen the sauce. Also, stir often so the sauce doesn’t curdle or stick to the pan.
Serving suggestions
Traditionally, creamed eggs are served with a side of toast. But since toast can be a little boring, I might recommend these Easy Air-Fryer Biscuits. As the name suggests, they’re simple to make and perfect for scooping up leftover sauce.
I also like to serve meat on the side. Usually, a lean Turkey Sausage is my preferred choice, but I also like to indulge in some sweet and salty Baked Brown Sugar Bacon. If you’re avoiding meat, I recommend Sweet Potato Hash or simple Crock-Pot Breakfast Potatoes with your creamed eggs.
Ingredients
- 6 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt to taste
- Ground black pepper to taste
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat. Cover and let stand for 10-12 minutes. Cool, peel, and chop the eggs.
- In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth, then gradually add milk. Stir constantly until the mixture thickens and reaches a boil.
- Season the sauce with salt and pepper, then add the chopped eggs, stirring until heated through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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