These creamed eggs are a Southern favorite, and many would consider them comfort food. The eggs are easy to make, and they are delicious over hot, freshly baked buttered biscuits, English muffins, or toast.
Add some cooked English peas or chopped fresh or frozen cooked asparagus for a springtime treat. They’re an excellent option for a brunch buffet.
PrintSouthern Creamed Eggs
Southern creamed eggs are pure comfort food. They are fantastic spooned over hot buttered biscuits, toast, or English muffins.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch, Eggs
- Cuisine: Southern
Ingredients
Scale
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 teaspoons dry mustard
- 2 cups milk
- salt and freshly ground black pepper, to taste
- 6 hard cooked eggs
- 6 biscuits or English muffins, split, or toast
- paprika
- 2 sliced hard-cooked egg for garnish, optional
- sliced tomatoes, optional
Instructions
- In a medium saucepan, melt the butter. When butter stops foaming, add the flour and dry mustard. Cook, stirring, for 2 minutes. Gradually add the milk, stirring until smooth. Continue cooking, whisking or stirring constantly, until the sauce has thickened. Taste and season with salt and pepper.
- Coarsely chop 6 eggs and add them to the sauce mixture. Spoon over the split biscuits, English muffins, or toast and sprinkle lightly with paprika.
- Slice the remaining 2 eggs, if using, and arrange a few slices on each plate.
