Brunch Style Creamed Eggs

This is a recipe that I’ve actually learned to make many years ago.  Serve normally during brunch, on toasted English muffins, topped with a couple of slices of fried Canadian bacon.  This creamy egg goodness makes a simple meal turn into a gourmet brunch.  Today, I served it on toasted regular white bread, without the Canadian bacon and it was still YUMMY!  Give this old favorite a try and include during your special brunch or holiday breakfast.

 

creamedeggs

 

 

4 Tbsp. REAL Butter
5 Tbsp. All purpose Flour
2 1/2 cups WHOLE milk
1 tsp. Salt
1/4 tsp. Paprika
1/8 tsp. Cayenne pepper
1/4 tsp. Black pepper
1/4 tsp. Accent seasoning
1 cup MILD Cheddar cheese
8 – 10 hard boiled eggs, chopped or sliced
Toasted English Muffins OR Toast Bread
Fried Canadian Bacon, optional

Start by boiling  8 – 10 large eggs in water.  Allow this to boil until hard stage, around 20 minutes.  Cool and peel.  Set aside

 

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We’re going to start by making a roux, in a deep fry pan on medium heat, melt the butter completely; then add your flour.  Stir this until the flour has cooked somewhat for about 1 – 2 minutes.

 

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Continue to stir the flour until it has incorporated with the butter completely and has thickened (pictured below).  Slowly add in the milk, making sure to whisk as you pour it in with the flour.  This will start to thicken somewhat.  Continue to whisk!  Reduce heat to medium low.

 

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Add your seasonings; paprika, cayenne pepper; accent, salt and pepper.  Continue to stir, the mixture should become thicker as it cooks.

 

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Once the mixture has thickened, add in the shredded cheese.

 

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Continue to whisk until the cheese has melted and the mixture has thickened.

 

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Slice or chop the eggs.

 

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Using a soft spatula, FOLD the eggs into the creamed mixture, to combine well.  Allow this to heat through without coming to a boil.  Remove from heat.

 

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Prepare by toasting your English muffin or bread and frying your Canadian bacon (optional).  Top the toast or muffin with a couple of pieces of the fried Canadian bacon.  Ladle the creamed eggs over top of the Canadian bacon.  Sprinkle with paprika.  SERVE!

NOTE:  In the photo, I made this recipe using toasted bread with just the creamed eggs.  It’s deeelish that way too.  😉  Another way to prepare this is to place it into a buttered baking dish and covering the creamed eggs with crushed Ritz crackers, pour some melted butter over top and bake at 350 for 30 minutes or until browned.  Serve the English muffins and Canadian bacon.

creamedeggs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One thought on “Brunch Style Creamed Eggs

  1. Pingback: Cheesy Baked Eggs on Toast (Throw Back Thursday Variation) | Night Owl Kitchen

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