Ingredients with Measurements:
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium tomato, diced
- 4 slices of bread, toasted
Special equipment needed:
- Whisk
- Medium-sized saucepan
- Wooden spoon
Step-by-step instructions:
1. In a medium-sized saucepan, melt the butter over medium heat.
2. Add the diced tomato and cook for 2-3 minutes until softened.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper.
4. Pour the egg mixture into the saucepan with the tomato and stir gently with a wooden spoon.
5. Cook the mixture over low heat, stirring occasionally, until the eggs are soft and creamy, about 5-7 minutes.
6. Remove from heat and let the mixture cool for a minute or two.
7. Spoon the creamed eggs over the toasted bread slices.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Cooking temperature: Low heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 270
- Total fat: 18g
- Saturated fat: 9g
- Cholesterol: 250mg
- Sodium: 420mg
- Total carbohydrates: 16g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 11g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Tomato can be substituted with roasted red peppers or sautéed mushrooms.
Variations:
- Add chopped fresh herbs such as parsley, chives, or basil to the creamed eggs for extra flavor.
- Top the creamed eggs with crumbled bacon or shredded cheese for a heartier breakfast.
Tips and tricks:
- Be sure to cook the eggs over low heat to prevent them from becoming tough and rubbery.
- Use a wooden spoon to stir the eggs to prevent them from sticking to the pan.
- If the eggs are too thick, add a splash of milk to thin them out.
Storage instructions:
- Store any leftover creamed eggs in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the creamed eggs in a microwave-safe dish and microwave on high for 1-2 minutes, stirring occasionally.
Presentation ideas:
- Serve the creamed eggs on a platter with the toasted bread slices arranged around the edges.
- Garnish with fresh herbs or a sprinkle of paprika for added color.
Garnishes:
- Fresh herbs such as parsley, chives, or basil
- Paprika
Pairings:
- Fresh fruit such as sliced strawberries or melon
- Coffee or tea
Suggested side dishes:
- Hash browns or roasted potatoes
- Sausage or bacon
Troubleshooting advice:
- If the eggs are too runny, cook them for an additional minute or two until they reach the desired consistency.
- If the eggs are too dry, add a splash of milk to the mixture and cook for an additional minute.
Food safety advice:
- Be sure to cook the eggs to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Creamed eggs on toast is a classic American breakfast dish that dates back to the early 1900s.
Flavor profiles:
- Creamy, savory, and slightly tangy from the tomato.
Serving suggestions:
- Serve the creamed eggs with a side of fresh fruit and a hot cup of coffee or tea for a complete breakfast meal.
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