Some recipes are more than just food—they’re memories. For me, creamed eggs on toast is one of those recipes. Rich, satisfying, and made with simple ingredients, this classic breakfast dish is the best way to use up leftover eggs after Easter—or any time you’ve got a lot of eggs on hand. I know with the price of eggs, this might not be the case for many, but for those of us who keep chickens, springtime often means more eggs than we can eat.

In my family, this easy recipe was a staple, especially around springtime. My grandparents always made it for Easter, right after the egg hunt. I can still remember helping whisk the sauce, peel the eggs, or pop the bread into the toaster. That warm, creamy mixture spooned over slices of golden brown toast with a glass of orange juice is the taste of childhood for me.

If you’re looking for a great way to stretch your hard-boiled eggs into a filling meal—or just craving some pure comfort food—this is a great recipe to try.

Why You’ll Love This Toast Recipe

It’s made with pantry staples like all purpose flour, milk, and butter.
A perfect use for Easter eggs, or when you have too many hard boiled eggs.
It’s easily scaled up to feed a crowd—or scaled down for one.
It’s budget-friendly and kid-approved, even for picky eaters.
You can serve it on any toast you like, from white bread to English muffins, but it’s especially lovely on homemade sourdough bread.

What Are Creamed Eggs?

Creamed eggs, also known as eggs goldenrod or goldenrod eggs, are a simple dish made by folding chopped hardboiled eggs into a basic white sauce, then spooning the mixture over toast and (optional) garnishing with a few crumbled egg yolks on top.

Recipe for Creamed Eggs on Toast (Per Person)

Ingredients:

2 hard boiled eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
Black pepper, to taste
2 slices toast (your favorite bread)

Instructions:

In a skillet over medium-low heat, melt butter until bubbly.
Whisk in the flour and cook for about a minute to form a roux—this cooks off the raw flour taste.

whisking flour into melted butter to make a roux for creamed eggs on toast

whisking a roux for creamed eggs on toast

Slowly whisk in the milk, making sure there are no lumps. Simmer, whisking regularly, until it thickens to a gravy-like consistency.

whisking milk into the roux to make creamed eggs on toast

Season with salt and black pepper.
Peel and chop the hard-boiled eggs. You can use an egg slicer for thin slices, or a knife if you prefer a chunkier texture. (Reserve a couple yolks for garnish, optional.)
Stir the chopped eggs into the thickened sauce. I like to break up the sliced eggs fairly well with the whisk.

stirring chopped hard boiled eggs into the cream sauce for creamed eggs on toast

Toast your bread—white bread, sourdough, or English muffins all work well.
Spoon the creamy eggs over toast and enjoy warm, ideally with a glass of orange juice on the side.

Tips & Variations

Make a double or triple batch, or even multiply it by 10. My grandma made a huge pot of this every year after her Easter egg hunt!
Use whole milk for the creamiest texture, but 2% or even oat milk or almond milk will work in a pinch.
Gluten free flour substitute and toast works fine!
Don’t skip the black pepper—it really wakes up the taste buds in this otherwise mild dish.

A Recipe for Any Time of Year

Even though I associate this dish with spring and Easter, it’s an anytime meal. I’ve made it for cozy winter breakfasts, quick weeknight dinners, and lazy Saturday brunches. Next time you find yourself with extra hardboiled eggs, or just craving something simple and nourishing, give creamed eggs on toast a try.

Creamed Eggs on Toast

A simple white sauce with chopped hard boiled eggs folded in, then spooned over toast. Perfect for Easter breakfast.

Print Recipe Pin Recipe

Cook Time 15

Course Breakfast

Cuisine American

Servings 1

Ingredients

2 hard boiled eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
Black pepper to taste
2 slices toast your favorite bread

Instructions

In a skillet over medium-low heat, melt butter until bubbly.
Whisk in the flour and cook for about a minute to form a roux—this cooks off the raw flour taste.
Slowly whisk in the milk, making sure there are no lumps. Simmer, whisking regularly, until it thickens to a gravy-like consistency.
Season with salt and black pepper.
Peel and chop the hard-boiled eggs. You can use an egg slicer for thin slices, or a knife if you prefer a chunkier texture. (Reserve a couple yolks for garnish, optional.)
Stir the chopped eggs into the thickened sauce. I like to break up the sliced eggs fairly well with the whisk.
Toast your bread—white bread, sourdough, or English muffins all work well.
Spoon the creamy eggs over toast and enjoy warm, ideally with a glass of orange juice on the side.

Keyword creamed eggs on toast, easter breakfast, easter recipes, egg recipes, eggs goldenrod, hard boiled eggs