Southern Creamed Eggs
Southern creamed eggs are pure comfort food. They are wonderful spooned over hot buttered biscuits, toast, or English muffins.
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.
This is the kind of breakfast that feels nostalgic and familiar in the best way—warm, creamy, inexpensive, and satisfying. If you’ve never tried creamed eggs before, this version is a wonderful place to start.
What You’ll Like About This Dish
Old-fashioned comfort. A classic Southern breakfast that feels cozy and familiar.
Simple ingredients. Just eggs, milk, and a basic white sauce—easy and budget-friendly.
Versatile serving. Spoon over biscuits, English muffins, toast, or even grits.
Ingredient Notes
- Butter & flour: Form the roux that thickens the sauce.
- Dry mustard: Adds a subtle tang and depth—don’t skip it.
- Milk: Whole milk gives the best creamy consistency.
- Hard-cooked eggs: Coarsely chopped so you get nice pieces throughout the sauce.
- Biscuits or toast: Homemade biscuits are fantastic, but any sturdy toast works.
- Paprika: Classic finishing touch for a little color.
Steps to Make Southern Creamed Eggs
- Melt butter in a saucepan and stir in the flour and dry mustard.
- Gradually whisk in milk until smooth and thickened.
- Season the sauce with salt and pepper.
- Chop the eggs and stir them into the sauce.
- Spoon the mixture over biscuits, toast, or English muffins.
- Garnish with paprika and extra egg slices, if desired.
Tips
- Whisk constantly as the sauce cooks to keep it smooth and lump-free.
- Use warm biscuits or toast so the sauce settles nicely into the layers.
- Chop the eggs coarsely for better texture in each bite.
- Add a splash more milk if the sauce becomes too thick as it sits.
Recipe Variations
- Add ham. Stir in diced country ham or leftover baked ham.
- Onions & celery. Sauté a little finely chopped onion or celery in the butter before adding the flour.
- Cheesy version. Add ½ cup shredded cheddar to the sauce.
- Spiced-up. A pinch of cayenne or hot sauce gives it warmth.
Serving Suggestions
- Serve over hot buttered biscuits or toast.
- Add sliced fresh tomatoes or fruit on the side.
- Pair with bacon, sausage, or country ham for a bigger breakfast.
- Choose grits as a base for a heartier Southern-style plate.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a saucepan over low heat, adding a splash of milk if needed.
Freeze: Not recommended; dairy sauces tend to separate after freezing.
Southern Creamed Eggs
Ingredients
- 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 boiled eggs
- 6 English muffins, or biscuits
- paprika
- 2 hard-cooked egg for garnish, sliced, 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
