| Revision as of 02:28, 3 September 2024 editBaduFerreira (talk | contribs)Extended confirmed users4,395 edits removed Category:Egg dishes; added Category:American egg dishes using HotCat← Previous edit | Revision as of 15:56, 19 November 2024 edit undoSharnadd (talk | contribs)Extended confirmed users516 edits Added recipe infoTags: Visual edit Mobile edit Mobile web editNext edit → | ||
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| The dish is sometimes used as a way to use up leftovers. Common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas.<ref name=Fannie>{{cite book|last=Perkins|first=Wilma Lord|title=The Fannie Farmer Cookbook|url=https://archive.org/details/fanniefarmercook00farm|url-access=registration|date=1965|publisher=Little, Brown and Co|page=|edition=11th}}</ref> | The dish is sometimes used as a way to use up leftovers. Common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas.<ref name=Fannie>{{cite book|last=Perkins|first=Wilma Lord|title=The Fannie Farmer Cookbook|url=https://archive.org/details/fanniefarmercook00farm|url-access=registration|date=1965|publisher=Little, Brown and Co|page=|edition=11th}}</ref> | ||
| Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast,<ref>{{cite book|last=Farmer|first=Fannie Merritt|title=The Original Boston Cooking-School Cook Book, 1896|date=1996|publisher=H.L. Levin Associates|location=|isbn=0-88363-196-2|page=96|edition=100th anniversary}}</ref> and Eggs à la Bechamel, substituting ] fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs.<ref name =Escoffier>{{cite book|last=editor|first=Prosper Montagné ; American|title=The new Larousse gastronomique : the encyclopedia of food, wine & cookery|date=1977|publisher=Crown Publishers|location=New York|isbn=0-517-53137-2|page=|author2=Escoffier, Charlotte Turgeon|author3=pref. by Robert J. Courtine|author4=original preface by Auguste|author5=Hunter, Philéas Gilbert|author6=text translated from the French by Marion|url-access=registration|url=https://archive.org/details/newlaroussegastr00mont_0/page/344}}</ref> In this case, the cooked eggs are placed on the croutons and the sauce poured over both. | Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast,<ref>{{cite book|last=Farmer|first=Fannie Merritt|title=The Original Boston Cooking-School Cook Book, 1896|date=1996|publisher=H.L. Levin Associates|location=|isbn=0-88363-196-2|page=96|edition=100th anniversary}}</ref> and Eggs à la Bechamel, substituting ] fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs.<ref name =Escoffier>{{cite book|last=editor|first=Prosper Montagné ; American|title=The new Larousse gastronomique : the encyclopedia of food, wine & cookery|date=1977|publisher=Crown Publishers|location=New York|isbn=0-517-53137-2|page=|author2=Escoffier, Charlotte Turgeon|author3=pref. by Robert J. Courtine|author4=original preface by Auguste|author5=Hunter, Philéas Gilbert|author6=text translated from the French by Marion|url-access=registration|url=https://archive.org/details/newlaroussegastr00mont_0/page/344}}</ref> In this case, the cooked eggs are placed on the croutons and the sauce poured over both. | ||
| Another variation is Eggs a la tripe the eggs are be served with frie croutons served as a garnish and to bechamel sauce poured over the eggs in the centre. <ref>{{Cite book |last=Beeton |first=Isabella |title=The book of household managment |date=1859-1861 |isbn=1634502426}}</ref> | |||
| In many families, this dish has become a traditional ] brunch fare.<ref>{{cite web |url=https://phabboard.org/familiar-easter-brunch-fare-creamed-eggs-on-toast/ |access-date=10 September 2015 |title=Archived copy |archive-date=21 September 2021 |archive-url=https://web.archive.org/web/20210921114711/https://phabboard.org/familiar-easter-brunch-fare-creamed-eggs-on-toast/ |url-status=dead }}</ref> The 1896 edition of ] '']'' contains a recipe for creamed eggs and toast. | In many families, this dish has become a traditional ] brunch fare.<ref>{{cite web |url=https://phabboard.org/familiar-easter-brunch-fare-creamed-eggs-on-toast/ |access-date=10 September 2015 |title=Archived copy |archive-date=21 September 2021 |archive-url=https://web.archive.org/web/20210921114711/https://phabboard.org/familiar-easter-brunch-fare-creamed-eggs-on-toast/ |url-status=dead }}</ref> The 1896 edition of ] '']'' contains a recipe for creamed eggs and toast. | ||
Revision as of 15:56, 19 November 2024
American breakfast dish consisting of cream sauce and hard-boiled eggs on toast or biscuits Creamed eggs on toast, an American breakfast | |
| Course | Breakfast |
|---|---|
| Place of origin | United States |
| Region or state | South, Midwest |
| Serving temperature | Warm |
| Main ingredients | Hard-boiled eggs, cream sauce |
| Ingredients generally used | Toast |
| Variations | Creamed eggs on a biscuit |
Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from béchamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. The Joy of Cooking recommends making the bechamel with 1⁄2 cream and 1⁄2 chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration.
The dish is sometimes used as a way to use up leftovers. Common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas.
Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast, and Eggs à la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs. In this case, the cooked eggs are placed on the croutons and the sauce poured over both.
Another variation is Eggs a la tripe the eggs are be served with frie croutons served as a garnish and to bechamel sauce poured over the eggs in the centre.
In many families, this dish has become a traditional Easter brunch fare. The 1896 edition of Fanny Farmer's Boston Cooking-School Cook Book contains a recipe for creamed eggs and toast.
See also
References
- Good Housekeeping. p. 435.
- Entertaining on the Jewish Holidays - Israela Banin. p. 36.
- Rombauer, Irma S.; Becker, Marion Rombauer (1975). Joy of Cooking (Enlarged and rev. ed.). Indianapolis: Bobbs-Merrill. p. 342. ISBN 0-672-51831-7.
- Perkins, Wilma Lord (1965). The Fannie Farmer Cookbook (11th ed.). Little, Brown and Co. p. 102.
- Farmer, Fannie Merritt (1996). The Original Boston Cooking-School Cook Book, 1896 (100th anniversary ed.). : H.L. Levin Associates. p. 96. ISBN 0-88363-196-2.
- editor, Prosper Montagné ; American; Escoffier, Charlotte Turgeon; pref. by Robert J. Courtine; original preface by Auguste; Hunter, Philéas Gilbert; text translated from the French by Marion (1977). The new Larousse gastronomique : the encyclopedia of food, wine & cookery. New York: Crown Publishers. p. 344. ISBN 0-517-53137-2.
{{cite book}}:|last=has generic name (help)CS1 maint: multiple names: authors list (link) - Beeton, Isabella (1859–1861). The book of household managment. ISBN 1634502426.
{{cite book}}: CS1 maint: date format (link) - "Archived copy". Archived from the original on 21 September 2021. Retrieved 10 September 2015.
{{cite web}}: CS1 maint: archived copy as title (link)