Creamed Eggs on Toast
Creamed Eggs on Toast
Excellent dish, easy to prepare, and a filling meal! I made this on 7 Oct 2016 and took a few photos as well. My comments below.
Ingredients
- 12 eggs, hard boiled, peeled
- 1/4 cup butter
- 1/2 cup all purpose flour
- 3 cups milk
- 1 tablespoon powdered chicken stock
- toast, as need, 1-2 slices per serving
- salt and black pepper, to taste
Instructions
- Cut the eggs in half, Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork, set aside. Chop the egg whites into small pieces into another bowl, 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 and thickens, reduce heat, add the egg yolks and mix until dissolved into the sauce. Stir in egg whites. Serve over toast and season with salt and white pepper.
Notes
Eggs come in 6 packs, 10 packs, 15 packs, and 30 packs, and prices vary as well. For this recipe I am just going to use 77 Baht for a 15 pack of eggs. For 6 servings, this is about 38 cents per serving. Great value.
I think a good variant would be to add cooked chopped bacon or cooked and crumbled sausage to the sauce.
Adapted from an internet recipe.
I made this on 7 Oct 2016 and it is very good! Easy to prepare, the sauce comes together quickly. I added some chopped spring onion to give it just a bit of color and crunch.