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Pristine Creamy Egg on Toast

This is a heartening and delicious dish perfect for breakfast or brunch. The recipe combines hard-boiled eggs folded into a velvety cream sauce, served over crispy, perfectly toasted English muffins. We give it a final burst of freshness with a sprinkling of chives.
1
43 min
TOTAL TIME
716
CALORIES
$2.63
PER SERVING
Pristine Creamy Egg on Toast
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Ingredients
8 INGREDIENTS
4 SERVINGS
Hard Boiled Eggs
8 whole hard boiled eggs
roughly chopped
All Purpose Flour
5 tbsp all purpose flour
Sea Salt
1 tsp sea salt
Fresh Chives
2 tbsp fresh chives
chopped
English Muffins
8 whole english muffins
toasted
Unsalted Butter
5 tbsp unsalted butter
Milk
2 1/2 cups milk
Freshly Ground Black Pepper
1/2 tsp freshly ground black pepper
Directions
8 STEPS
30 min
PREP TIME
13 min
COOK TIME
43 min
TOTAL TIME
1
In a large skillet, melt the unsalted butter over medium heat.
2
Sprinkle in the all-purpose flour, whisking constantly for about 1 minute until well combined.
3
Slowly pour the milk into the skillet, continuing to whisk thoroughly.
4
Reduce the heat to low and continue stirring occasionally. Let the mixture simmer until it begins to thicken, around 7 minutes.
5
Carefully fold the roughly chopped hard-boiled eggs into the skillet, ensuring they are fully covered in the creamy sauce.
6
Allow the eggs to simmer for an additional 2 minutes to ensure they're heated thoroughly.
7
Season the creamy egg mixture with sea salt and black pepper, adjusting to your taste.
8
To serve, spoon the creamy egg mixture generously over the toasted English muffins. Sprinkle the chopped fresh chives over the top for a pop of color, texture, and fresh flavor.
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Health Info
Macros
68g
CARBS
34g
FAT
30g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
Nutrition Facts
PER SERVING
4 SERVINGS
415G EACH
Calories
716 kcal
36%
Carbohydrates
69 g
25%
Fat
35 g
45%
Protein
30 g
60%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.
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Frequently Asked Questions
Why are my homemade English muffins dense?
Why does an English muffin have holes?
How to cut an English muffin without squashing it?
How do I get my English muffins to rise?
Why do English muffins need to be toasted?
Can I use a griddle to make English muffins?
What's the best way to spread butter on an English muffin?
Why does my English muffin dough stick to the pan?
How can I make my English muffins more flavorful?
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