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Creamed eggs on toast
Creamed eggs on toast, an American breakfast
CourseBreakfast
Place of originUnited States
Region or stateSouth, Midwest
Serving temperatureWarm
Main ingredientsHard-boiled eggs, cream sauce
Ingredients generally usedToast
VariationsCreamed eggs on a biscuit

Creamed eggs on toast is an American breakfast dish. [1] It consists of toast or biscuits covered in a gravy [2] 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 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, [5] and Eggs à la Bechamel, substituting 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 Easter brunch fare. [7] The 1896 edition of Fanny Farmer's Boston Cooking-School Cook Book contains a recipe for creamed eggs and toast.

See also

References

  1. ^ Good Housekeeping. p. 435.
  2. ^ Entertaining on the Jewish Holidays - Israela Banin. p. 36.
  3. ^ Rombauer, Irma S.; Becker, Marion Rombauer (1975). Joy of Cooking (Enlarged and rev. ed.). Indianapolis: Bobbs-Merrill. p.  342. ISBN  0-672-51831-7.
  4. ^ Perkins, Wilma Lord (1965). The Fannie Farmer Cookbook (11th ed.). Little, Brown and Co. p.  102.
  5. ^ Farmer, Fannie Merritt (1996). The Original Boston Cooking-School Cook Book, 1896 (100th anniversary ed.). [New York]: H.L. Levin Associates. p. 96. ISBN  0-88363-196-2.
  6. ^ editor, Prosper Montagné ; American; Escoffier, Charlotte Turgeon; pref. by Robert J. Courtine; original preface by Auguste; Hunter, Philéas Gilbert; text translated from the French by Marion (1977). The new Larousse gastronomique : the encyclopedia of food, wine & cookery. New York: Crown Publishers. p.  344. ISBN  0-517-53137-2. {{ cite book}}: |last= has generic name ( help)CS1 maint: multiple names: authors list ( link)
  7. ^ "Archived copy". Archived from the original on 21 September 2021. Retrieved 10 September 2015.{{ cite web}}: CS1 maint: archived copy as title ( link)
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