05 February 2012

Creamed Eggs

When I was growing up, this was the breakfast we would beg my mom to make on the cold weather weekends.  Warm, buttery and creamy, this is my ultimate comfort breakfast.  Her original recipe was my grandmothers from back on the farm.  Tons of butter, eggs and whole milk....oh baby!  So delicious, but not so healthy.  So I've taken one of my favorites, given it a tweak here and there and voila, much more figure friendly and just as delicious.   And though it is more figure friendly, this version is still hubs tried, tested and approved.  No sacrificing flavor here, folks.

The recipe itself is very easy.  You make a basic white sauce, add hard boiled eggs and serve it over toast.  If you have two pots, a whisk and a toaster, you have everything you need.  I used half butter and half smart balance light to add a bit of richness, but you could use whichever you want.

The topping itself is very healthy - about 250 calories a serving, 18 g of carbohydrates, 19 g of protein and 25% of your daily calcium.  You can serve this over any type of bread, whole wheat, english muffins, bagels, or even french baguette if you want to make little sliders....as seen below!

So boil, simmer, toast and enjoy.

Creamed Eggs (4-6 servings)
  • 12 eggs
  • 4 tbs unsalted butter or Smart Balance Light
  • 6 tbs whole wheat flour
  • 3 c fat free milk
  • 1/2 tsp salt
  • pepper to taste
  • dash of nutmeg
Place the eggs in a pot and add enough cold water to cover completely.  Bring water to a boil.  Once boiling, set the timer for 6 minutes.  Pour off hot water and add cold water and ice to the pot with the eggs to cool.

Melt the butter in a saucepan.  Add the flour and whisk together until well combined.  You should have  doughy, light-brown balls at the bottom of your pot.  Add the milk and whisk together until combined.  Bring the milk to a boil, then reduce to medium and cook until thickened, about 4-6 minutes.  Be sure that you keep stirring the milk mixture so it doesn't scald.

Once thickened, add the salt, pepper and nutmeg.  Reduce heat to a simmer and keep stirring occasionally while you prep your eggs.

Peel all your eggs and separate the whites from the yolks.  Slice the whites and one yolk into 1/4 inch cubes and add to the white sauce.  Place the rest of your yolks in a small bowl and mash with a fork.  My mom always referred to this as the "sunshine."  (This is an awesome job for the kids if they like to help out in the kitchen.)

Toast your bread and butter if desired.  Scoop 1/2 of the eggs over each slice of toast, and sprinkle with sunshine.  Serve immediately so the toast doesn't get soggy.

Warm, buttery, creamy...what a perfect savory breakfast.

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