Creamed Easter Eggs on Toast
Like virtually every other family at Easter, we would buy an extra dozen large eggs to color and hide around the house for the kids to find.
The coloring process was messy, but the fun of our kids making their individual works of art with multiple dips into the various colored dyes was well worth the mess. Sometimes, they would be generous and allow mom and dad to join the fun, too.
Then, on Easter morning, after the kids found the Easter Bunny had left a basket by their bed, they completely rummaged through the bounty, inventorying and counting and examining their loot several times to make certain a sibling got no more than they did. It was apparent the Easter Bunny was completely unbiased and very fair. While they were conducting their examination, it was my duty to extricate the colored eggs from the refrigerator and hide them throughout the house for repeated searches.
Baskets in hand, the kids attacked their tasks with ardor and glee! I hid some down low in obvious places for the younger ones to find, while others were more of a challenge for the bigger kids. Usually, they found the full dozen eggs, but sometimes not: conspiratorial whispers by mom suggested I might have been eating their magical treasures, causing a mob of outraged little people to assault me. The resulting wrestling and tickling match was a fantastic time that I remember well, and often relive, especially at this time of year.
Eventually, the challenge of the hunt wore down, and time to ease the hunger pangs growing in all of our stomachs. So while the kids dressed, the eggs came to the kitchen to be dispatched into a tasty treat for breakfast – Creamed Easter Eggs on Toast. It remains one of our favorite Easter morning meals, even though the kids are grown and left the nest many years ago. If you have no traditions, you build few memories. This recipe remains a household tradition and generates many happy memories, year after year.
Creamed Easter Eggs on Toast
¼ cup (4 tbsp.) butter or margarine
¼ cup all purpose flour
2 cups milk
2 cups Easter Eggs, peeled and chopped (about eight large or six extra large or jumbo eggs)
Salt and white Pepper to taste
In a saucepan over low heat, melt the butter or margarine. Whisk in the flour until completely mixed. Cook the flour/butter, whisking occasionally, for two minutes to avoid a raw flour taste.
Bring heat to high and add the milk all at once, whisking to break up lumps and make a smooth mixture.
Continue to whisk as the sauce thickens. This is a basic white sauce or “béchamel” as the French call it.
When the sauce comes to a full boil, it will be as thick as it will get. Turn the heat to low, and gently stir in the chopped Easter eggs, letting them set until heated.
Season the mixture with the salt and white pepper to taste. Serve over toast.
There are so many different breads; I cannot possibly say which would be the best! We usually used plain old white bread, but this would be great on whole wheat, sourdough, French and many others. Use your favorite bread, and you will soon have your own Easter breakfast tradition to carry through the coming years. Happy Easter!
NOTE: Food safety is paramount, so use caution with the eggs. Select only the eggs that have unbroken shells and that have not been under refrigeration for more than one-hour. It might be prudent to have some boiled eggs in the refrigerator as backup if the survival rate of the Easter eggs is too low.