Creamed Eggs On Toast Cups

7 Apr

Every Easter morning, after my brother and I were finally exhausted of egg hunting, my family would reduce our collection of boiled eggs by preparing creamed eggs on toast.  For one reason or another I never really cared for it as a child, but now I’ve introduced it to Derek and we enjoy it from time to time.  But this recipe posted here is not exactly my mother’s recipe.  With the addition of the toast points, I have taken this comfort food to a whole new level, worthy of an elegant Easter brunch.  The toast cups are really no more difficult than toasting a slice of bread but add so much.  And the great part is you can toast everybody’s bread at once.  No more waiting or trying to keep that toast warm and crispy while the final batches finish up.


  • 6 boiled eggs, peeled and chopped
  • 2 T butter
  • 2 T all-purpose flour
  • 2 cup milk
  • salt and pepper to taste
  • six slices bread, crusts removed and cut into large squares

Gently press bread slices into muffin tins and bake at 350 for 8-10 minutes, or until lightly toasted on edges.

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 salt, pepper and chopped eggs into the sauce; stir until the eggs are heated.

Serve over toast cups.

Recipe by mom

Photo by mylittlefoodspot


One Response to “Creamed Eggs On Toast Cups”

  1. Melinda May 28, 2011 at 10:21 pm #

    Just happened upon this site – what a great idea, and what an awesome pic. I can totally see kids getting into this meal if you serve it that way. I just recently tried this for the first time after finding a nearly exactly matching recipe on Allrecipes.

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