I grew up eating Creamed Eggs, and I'm from Texas. This is my Mimaw (Great Grandmother) and Meemaw's (Grandmother) recipe, and Meemaw would make it for us every time we visited her at home in Oklahoma City. My Mom would often make it for us on the weekends. It's my brother's absolute favorite breakfast...if you ask him what he wants for breakfast, this will always be his choice. So this is dedicated to my Big Bro Jason!
I'm posting this just in time for the weekend so you can enjoy a hot breakfast on a lazy Saturday morning. It's so easy to make and will fill you up until you figure out what's for lunch.
8 hard boiled eggs, chopped
2 Tbsp butter
2 Tbsp flour
2 1/2 to 3 cups milk
2 tsp dry mustard
1/4 to 1/2 tsp salt
1/4 tsp black pepper
To make the eggs, in a medium sauce pan, add the eggs and cover with cold water. Cover and bring to a boil. Turn off the heat and let sit for 12 minutes with the lid on. This will cook your eggs perfectly.
Run the eggs under cold water, tap them gently on the counter, and peel off the shells. Chop up eggs and set aside.
In a medium sauce pan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Pour in 2 1/2 cups milk and whisk often until thickened. Add dry mustard and salt and pepper to taste. Carefully stir in the eggs and add more milk if too thick.
Serve over warm buttered biscuits. Enjoy!
Ohhhh - I just woke up and saw this!! would SO love to have this for breakfast!!!ReplyDelete
I have never heard of cream eggs....sound delish!ReplyDelete
These look creamy all right, yum!ReplyDelete
This looks delicious! Thank you!ReplyDelete
I am making this for breakfast tomorrow morning for my sister and brother-in-law. Also some sausage on the side and fresh fruit.Delete
Thank you for posting this AMAZING recipe.
I learned how to make this dish in Home Ec years ago. It was called Egg ala Golden Rod. We were taught to remove the cooked yolks, chop up the white and add them to the white sauce. Spoon the creamed eggs on toast, then using a sieve, grate the yolks over the egg and toast.It is so good, I still make it for my familyReplyDelete
I learned the same thing when I was in Home Ec in the late 60s. I've continued to make it since. I don't add any dry mustard. So delicious.Delete
I first tasted this type of breakfast at our local hospital. The only difference was adding cheddar cheese. Really goodReplyDelete
I learned how to make this over 30 years ago when I started hanging out with my husband‘s family… This is a favorite of ours on Easter Sunday. A perfect way to use the Easter eggs! I’ve never tried it with using the mustard but it sounds great!ReplyDelete
Thannks for the postReplyDelete