Creamed Hard-Boiled Eggs on Toast

Name: Creamed Hard-Boiled Eggs on Toast
Ingredients: 3 Large Eggs (For hard-boiling); 2 tablespoons Unsalted Butter (For the sauce); 2 tablespoons All-Purpose Flour (For the sauce); 1 cup Whole Milk (For the sauce); 0.5 teaspoon Salt (Or to taste); 0.125 teaspoon Black Pepper (Or to taste); 4 Bread Slices (For serving); 0.0625 teaspoon Ground Nutmeg (Pinch, optional)

A simple and comforting dish of hard-boiled eggs in a creamy sauce, served on toast. This modernized version uses a classic béchamel sauce for a richer flavor.

Ingredients

3 Large Eggs (For hard-boiling)
2 tablespoons Unsalted Butter (For the sauce)
2 tablespoons All-Purpose Flour (For the sauce)
1 cup Whole Milk (For the sauce)
0.5 teaspoon Salt (Or to taste)
0.125 teaspoon Black Pepper (Or to taste)
4 Bread Slices (For serving)
0.0625 teaspoon Ground Nutmeg (Pinch, optional)

Instructions

1Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. After 10 minutes, drain the hot water and immediately rinse the eggs with cold water to stop the cooking process. Peel the eggs and set aside.
2In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a simmer. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Season with salt, pepper, and a pinch of nutmeg (optional).
3Slice the hard-boiled eggs. Gently fold the sliced eggs into the béchamel sauce. Spoon the creamed eggs over the toast slices. Serve immediately.