Breakfast > Egg > Creamed

Creamed Eggs with Ham on Toast Recipe

Ingredients with Measurements:
- 4 large eggs
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup diced cooked ham
- 4 slices of bread, toasted

Special equipment needed:
- Whisk
- Saucepan
- Wooden spoon

Step-by-step instructions:

1. In a saucepan, melt the butter over medium heat.

2. Add the flour and whisk until smooth.

3. Gradually add the milk, whisking constantly until the mixture is smooth.

4. Cook the mixture, stirring constantly, until it thickens and comes to a boil.

5. Reduce the heat to low and continue cooking for 2 minutes, stirring constantly.

6. Add the salt, pepper, and paprika, and stir to combine.

7. Add the diced ham to the sauce and stir to combine.

8. Crack the eggs into the sauce and stir gently until the eggs are cooked to your desired doneness.

9. Serve the creamed eggs over toasted bread.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Protein per serving: 16g
Carbohydrates per serving: 23g
Fiber per serving: 1g
Sugar per serving: 4g
Sodium per serving: 660mg

Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt accordingly.
- Cooked bacon or sausage can be used instead of ham.

Variations:
- Add grated cheese to the sauce for a cheesy twist.
- Add chopped vegetables such as bell peppers or onions to the sauce for added flavor and nutrition.

Tips and tricks:
- Be sure to whisk the flour into the butter thoroughly to avoid lumps in the sauce.
- Use a wooden spoon to stir the sauce to avoid scratching the bottom of the saucepan.
- Cook the eggs to your desired doneness, whether you prefer them runny or fully cooked.

Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat the creamed eggs in a saucepan over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the creamed eggs on a plate with the toast on the side.

Garnishes:
Sprinkle chopped fresh herbs such as parsley or chives over the top of the creamed eggs for added color and flavor.

Pairings:
Serve with a side of fresh fruit or a small salad for a balanced meal.

Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sauteed mushrooms

Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the sauce is too thin, cook it a little longer to thicken it up.

Food safety advice:
- Be sure to cook the eggs thoroughly to avoid any risk of foodborne illness.
- Refrigerate any leftovers promptly to avoid bacterial growth.

Food history:
Creamed eggs on toast is a classic American breakfast dish that dates back to the early 20th century.

Flavor profiles:
Creamy, savory, and slightly spicy from the paprika.

Serving suggestions:
Serve for breakfast or brunch.

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Taste: Savory, Creamy, Rich, Hammy