Easter Brunch: Creamed Eggs on Toast

While the days of gorging on Easter candy before breakfast may be behind me now (mostly… 😉 ), there are still some family traditions that remain each year. These days I can live without the chocolate bunnies and even the ham, but I can never skip my family’s Easter breakfast dish, Creamed Eggs on Toast. It was never a fancy Easter brunch we had, but it is always something I looked forward to each Easter.

A holiday for me always draws upon the nostalgic bank of memories of shared meals and comfort food. Easter is right around the corner and I find myself thinking of dyed eggs, chocolate bunnies, and ham. All those mornings of rummaging through baskets and ruining my breakfast with candy coated chocolate eggs and malted milk balls covered with bright pastels looking like the eggs of a robin. While the days of gorging on Easter candy before breakfast may be behind me now (mostly… 😉 ), there are still some family traditions that remain each year.

These days I can live without the chocolate bunnies and even the ham, but I can never skip my family’s Easter breakfast dish, Creamed Eggs on Toast. It was never a fancy Easter brunch we had, but it is always something I looked forward to each Easter. Every year as the holiday would approach, I would get excited and talk about how I couldn’t wait to eat it and every year I have been met with confused looks by my friends and acquaintances- even still today. It seems Creamed Eggs on Toast is not a commonly known or eaten dish, at least in my experience of talking it up. It has always surprised me so few have encountered this breakfast, when so many similar variations exist out there. I do not know of its origins, beyond that of grandparents on both sides making it for my parents as they were growing up and that it was something we ate at Easter, but it is something that stuck with me. This recipe is simple and delicious, and as my mom likes to add, “a great way to use up all those dyed eggs.” Perhaps using up all those dyed eggs is its origins after all…

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Creamed Eggs on Toast!

More often than not, these foods that stick are the ones made simply with love and are shared with family and friends. While I may have taken the liberty to use some slightly different ingredients than that of my childhood version (a local bread for instance), the heart and soul remains. These are the types of food I love to share. So, extra dyed Easter eggs or not, I encourage you all to try out Creamed Eggs on Toast this Easter weekend. May you find it as comforting and delicious as I always do.

Creamed Eggs on Toast

  • Servings: 4
  • Difficulty: Easy
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Ingredients

  • Eggs (leave in shells)         4 each
  • Butter                                   1 tablespoon
  • Flour                                     1 tablespoon
  • Whole Milk                          1 cup
  • Salt & Pepper                       to taste
  • White Bread, sliced             4 slices (or more, if your appetites are hearty!)
  • Butter                                    as needed, to butter toast

Directions

  1. Gather all your ingredients and measure them out.
  2. In a small sauce pan, place whole eggs in shell. Add cold water until your eggs are completely covered.
  3. Over high heat bring the eggs to a full rolling boil. As soon as the eggs come to a full rolling boil turn off the heat completely and put a lid on the saucepan.
  4. Set a timer for 13 to 15 minutes.
  5. When the timer is up, your eggs should be perfectly hard boiled! Using a strainer get eggs out of the hot water immediately. Place back in the saucepan and cover with cold water again, to stop the cooking process and to cool them enough to handle. You may need to repeat this process twice to cool them thoroughly.
  6. Once the eggs are cool enough to handle, peel off the shells and rinse the eggs well under cool water, as pieces of egg shell are not very tasty.
  7. Using a small cutting board and paring knife, dice the peeled eggs into small pieces. I like to separate the yolk and the white pieces from each other (but it isn’t necessary….my mom always just kept it all together). Set diced egg aside.
  8. Now to begin the cream sauce! In the small saucepan, add the butter and melt over medium heat.
  9. Once the butter has melted add the flour and whisk out any lumps. It should look like a thick paste or wet sand. This is the roux (pronounced “roo”) that will thicken the sauce. Reduce heat a little and cook for 3 to 5 minutes to get rid of raw flour taste, but develop a slightly nutty flavor. This is a basic white roux and can be used in many recipes. Be careful not to burn it.
  10. Whisk the milk into the roux in the saucepan. Allow to simmer, whisking constantly. As the sauce heats up, it will begin to thicken. Do this over a fairly low heat as to not scorch the milk and for a silky-smooth sauce at the end.
  11. While the sauce is simmering and thickening is the perfect time to start making your buttered toast.
  12. Once the cream sauce has thickened, it is time to add the diced eggs. If you kept the yolks separate, whisk them in first to produce a slightly yellow, velvety sauce then add in the diced whites. If you kept the egg bits all together, just add them all in at once. 🙂
  13. Add salt and black pepper to taste, as you’d like.
  14. Divide the creamed eggs over pieces of buttered toast you made while the sauce was thickening. Enjoy while hot. Happy Easter!

Blueberry Breakfast Bombs

These morsels are dense and absolutely jam packed with protein and fiber, while also being gluten-free, dairy free, and contain no refined sugars (but with a hint of sweetness just the same—thank you dates!). They have become my go-to “grab and go” breakfast.

As the days grow shorter, the weather increasingly brisk, and the calendar fills with holiday obligations, I find my time very limited and my energy levels waning. While I never claim to be a morning person, it seems much worse during the autumn and winter. It is only after many presses of the snooze button am I able to drag myself out of bed to face the never-ending “to do” lists that await me. My productivity levels on these days are highly dependent on my choice of breakfast fuel and ample amounts of caffeine. I have found if I am not careful I easily slip into the habit of just grabbing whatever is convenient at the local coffee shop or worse, skipping breakfast entirely; a habit which is completely detrimental to my energy level. However, with just a bit of prep on the weekend I discovered I can set myself up for a week of very sleepy, delayed trips out the door with breakfast in hand. This recipe I developed while on a round of an elimination diet. I was not happy with the recipes given to me and so I decided to make up my own within the restrictions set.  I call them Blueberry Breakfast Bombs. They are not like a traditional muffin that are light and fluffy and oh so sweet, completely lacking in protein and fiber; these morsels are dense and absolutely jam packed with protein and fiber, while also being gluten-free, dairy free, and contain no refined sugars (but with a hint of sweetness just the same—thank you dates!). They have become my go-to “grab and go” breakfast.  Just one does the trick! If I have a few minutes to spare, I may grab some Greek yogurt or an apple to enjoy with it too!

Blueberry Breakfast Bombs

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • Almond Flour                       2 cups
  • Coconut Flour                       2 tablespoons
  • Salt                                          ¼ teaspoon
  • Baking Soda                          ½ teaspoon
  • Ground Cinnamon               2 tablespoons
  • Eggs                                         3
  • Vanilla                                    1 tablespoon
  • Coconut Oil, melted             ¼ cup
  • Coconut Milk                         ¼ cup
  • Dates, pitted & chopped      6
  • Blueberries                            1 cup
  • Walnuts, chopped                 ½ cup

Directions

  1. Preheat oven to 350 degrees F. Line a muffin pan with 12 paper muffin cups. Lightly spray with non-stick cooking spray. Set aside.
  2. In a bowl, combine almond flour, coconut flour, salt, baking soda, and cinnamon. Whisk together. Make a well in the middle of the dry ingredients. Set aside.
  3. In a separate small bowl, whisk together eggs, vanilla, melted & cooled coconut oil, and coconut milk until thoroughly combined.
  4. Pour egg mixture into the well in center of flour mixture. Stir until thoroughly incorporated.
  5. Add the chopped dates, blueberries, and chopped walnuts to the batter. Fold in gently into batter. Note: The batter will be very thick.
  6. Once the batter is completely mixed scoop into the prepared muffin pan and liners. Divide the batter evenly between the 12 and smooth flat. The batter will not spread or rise much during baking.
  7. Bake for 20 to 25 minutes or until an inserted knife comes out clean.
  8. Cool and enjoy! Muffins keep for about a week if stored in an airtight container and refrigerated. They also hold up well in the freezer.

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