Best Creamed Eggs Recipes

CREAMED EGGS ON TOAST

Steps:

• Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
• Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

CREAMED EGGS

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
• Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

CREAMED EGGS ON TOAST

Steps:

• Melt butter over medium-high heat.
• Whisk in flour.
• When bubbly, whisk in milk a little at a time.
• Add salt.
• Continue to whisk til thick and bubbly.
• Remove from heat and add chopped eggs.
• Toast and butter slices of bread.
• Lay slices on individual plates and spoon on Creamed Eggs.
• Serve.

QUICK CREAMED HAM AND EGGS

Steps:

• Melt butter in a large saucepan over low heat. Stir flour, mustard, salt, and pepper into butter until mixture is smooth and bubbly. Remove from heat and add milk. Return to heat and bring to a boil, stirring constantly; boil until mixture thickens, about 1 minute.
• Stir ham and eggs into milk mixture and cook until heated through. Spoon creamed ham and eggs onto biscuits.

ULTIMATE CREAMED EGGS

Steps:

• Peel, chop and slice eggs.
• In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
• Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
• Carefully stir in eggs, heat through.
• Serve over buttered toast points.
• Garnish with paprika or parsley.

CREAMED HAM AND EGGS

Steps:

• In a saucepan, melt butter. Add flour, mustard and pepper; cook until bubbly. Gradually add milk and Worcestershire sauce; cook and stir until thickened. Stir in eggs and ham, heat through. Serve hot over toast.

CREAMED EGGS ON TOAST

Steps:

• To hardboil eggs, simmer on low (barely boiling) for about 20 min.
• ,or bring to a boil, cover, turn off heat and let sit for about 20 min.
• Cool (run cold water over cooked eggs), peel, then chop the eggs.
• Melt the butter.
• Stir in the flour and 1/4t salt.
• Stir in milk a little at a time and continue to cook until the sauce is thick.
• Pour over chopped up eggs which you salt and pepper to taste.
• Sprinkle the mixture with paprika.
• Spoon over slice of toast.

DEEP-FRIED POACHED EGGS WITH CREAMED SPINACH AND SERRANO HAM

Steps:

• Whisk together cream and 2 teaspoons flour in a small bowl until just combined.
• Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat.
• Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging.
• Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time.
• Cut sliced ham crosswise into 1/4-inch-wide strips.
• Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain.
• Return frying oil to 375°F.
• Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs.
• Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.
• Divide creamed spinach among 4 plates, then top with poached eggs and ham.

CREAMED HARD BOILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese.
• Pour sauce over chopped, boiled eggs.

CREAMED SPINACH WITH POACHED EGGS AND BRIOCHE CROUTONS

Steps:

• Preheat oven to 350 degrees. Melt 2 tablespoons butter, toss with brioche cubes, and spread on a rimmed baking sheet. Toast until golden and crisp, about 8 minutes. Let cool completely.
• Melt remaining 5 tablespoons butter in a large saucepan over medium heat. Add flour and cook, stirring, until golden, 2 to 3 minutes. Whisk in 3 cups milk and 1 1/2 teaspoons salt. Cook, stirring, until mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from heat; stir in nutmeg and pepper to taste. Press parchment paper directly on surface of bechamel to cover.
• Place half of spinach in a large pot over medium-high heat. Cover and cook just until spinach wilts, about 2 minutes. Add remaining spinach, cover, and cook until it collapses, about 2 minutes more; drain. When cool enough to handle, squeeze as much liquid from spinach as possible. Coarsely chop and stir into bechamel.
• Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with 3 more eggs. Poach eggs, adjusting heat to maintain a simmer, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more). Gently remove eggs from water with a slotted spoon, allowing excess water to drain, and transfer to a plate. Poach remaining eggs in 2 more batches. Use immediately or transfer to a bowl of ice-cold water.
• Uncover creamed spinach and heat with remaining 1/4 cup milk in a saucepan over medium heat, stirring, until warmed through. If necessary, transfer poached eggs to a large pot of simmering water with a slotted spoon and cook until warmed through, about 30 seconds. Divide spinach evenly among 12 small ramekins or bowls, top with poached eggs and croutons, and season with salt and pepper. Serve immediately.

BAKED EGGS ON CREAMED SPINACH

Steps:

• Preheat oven to 400°F. and butter two 1/3- to 1/2-cup ramekins.
• Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.
• In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.
• Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)
• Season eggs with salt and pepper and serve immediately.

GRUYERE POPOVER SANDWICHES WITH FRIED EGGS AND CREAMED SPINACH

Steps:

• Split popovers in half, and toast on a baking sheet under broiler for 2 minutes.
• Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes.
• Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.

OVER EASY EGGS WITH SPINACH AND CREAMED FETA

Steps:

• Cook for two to three minutes until the egg whites are solid, but the yolks are still soft and gooey. Meanwhile, blend the feta and yogurt in the blender. Serve eggs and spinach with the creamed feta sauce.

CREAMED HAM AND EGGS OVER CORNBREAD

Steps:

• Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
• Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
• Add the milk, whisking or stirring constantly, until sauce begins to thicken.
• Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
• Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
• NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
• NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
• NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.

DECADENT CREAMED EGGS ON TOAST

Steps:

• Peel and chop eggs, set aside.
• Melt butter over med-hi on stove.
• Stir flour in and brown slightly, being careful not to burn.
• Add cream a little at a time, stirring to incorporate after each addition. Use more or less cream to achieve desired consistency.
• Turn off heat and add salt and pepper to taste.
• Stir in eggs.
• Pour over toasted bread.

CREAMED EGGS OVER BUTTERMILK BISCUITS

Steps:

• Place eggs in a saucepan, cover with cold water, add vinegar and 2-teaspoons fine sea salt. Bring to a full boil and cook for 6-8 minutes. Remove eggs and hold warm.
• In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning.
• Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves.
• Cook sauce 3-4 minutes or until sauce has thickened.
• Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
• Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce.
• Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.

BAKED EGGS WITH CREAMED KALE AND BACON

Steps:

• Add bacon to skillet and cook uncovered, stirring occasionally, until crisp, about 3 minutes. Add onion and season with salt and pepper. Cook uncovered, stirring occasionally, until onion is soft and golden, 10 to 15 minutes. Add wine, set heat to medium-high, and bring to a simmer. Stir in kale and season with salt and pepper. Cover skillet and cook 5 minutes, then uncover and cook 5 more minutes, stirring occasionally, until pan is nearly dry. Add nutmeg and cream. Bring to a low simmer and cook until slightly thickened, about 3 minutes. Stir in cherry tomatoes. Remove from heat and spoon evenly into a 9-by-13-inch baking dish. Smooth top and sprinkle with Parmesan. Cover and refrigerate up to 24 hours, or proceed. Preheat oven to 350°F. Make 6 wells in kale mixture. Crack eggs into wells. Season eggs with salt and ­pepper. Bake until egg whites are set, 25 to 30 minutes.

CREAMED HARD BOILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese.
• Pour sauce over chopped, boiled eggs.

CREAMED EGGS AND BISCUITS

Steps:

• 1. Preheat oven according to biscuit package instructions. Lightly cover baking sheet with cooking spray or oil. Place biscuits onto baking sheet.
• 2. Mix the cornstarch into about 1 cup of the milk and set aside to combine
• 3. Place biscuits into preheated oven and bake according to package directions.
• 4. Melt the butter in large saucepan over low heat until completely melted and begins to bubble lightly.
• 5. To the melted butter, slowly add the the 1 cup milk/cornstarch mixture and stir constantly with whisk to combine. Turn up heat to medium and bring to a light boil again.
• 6. Slowly add as much of the remaining milk as needed to bring the mixture to a creamy gravy texture. Add salt and pepper to taste. Stir in diced eggs and heat through. Remove from heat; cover to keep warm until serving.
• 7. Remove biscuits from oven and cool slightly.
• 8. Slice hot biscuits in half horizontally and place on plate. Pour creamed egg mixture generously over each biscuit. Dig in and Enjoy while they're hot!
• 9. There are probably a hundred different ways you can tweak this recipe to suit your individual taste, but this plain and simple way is my favorite. Save any leftovers in a microwavable pitcher, so you can quickly heat and re-serve leftovers as desired.

GRUYERE POPOVER SANDWICHES WITH FRIED EGGS AND CREAMED SPINACH

Steps:

• Split popovers in half and toast on a baking sheet under broiler for 2 minutes Working in batches, melt better in large skillet over medium heat until foamy. Crack eggs into skillet and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny - about 1-1/2 minutes. Fill split popovers with 1/3 Cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices