Go Back Email Link
–+ servings
Hard-boiled eggs in a white sauce fill up toasted bread that was formed in a muffin tin. Topped with chives and served with cantaloupe.
Print

Creamy Hard Boiled Eggs on Toast Points

Our favorite way to use up the abundance of hard boiled eggs at Easter!
Course Breakfast, Eggs and Eggnog
Cuisine American
Keyword breakfast, creamy, Easter, eggs, hard-boiled, toast points, white sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 177kcal
Author Barb

Ingredients

For the Toast Cups

  • 4 slices bread crusts removed and cut into large squares
  • 4 large eggs hard boiled

For the White Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • ½ teaspoon dry mustard
  • Dash white Pepper
  • 1 cup milk

Garnish

  • Chives
  • Paprika

Instructions

To Make the Toast Points

  • Butter bread and gently push into muffin tins; buttered side up.
  • Bake at 350 for 8-10 minutes just until brown on edges.

To Prepare the White Sauce

  • Melt butter in pan, add flour, salt, pepper and dry mustard and cook for one minute on medium heat.
  • Add milk all at once and whisk until thickened and smooth. Add more milk if necessary to get a gravy consistency.

To Assemble the Dish

  • Chop the hard boiled eggs and add to the white sauce.
  • Place two pieces of prepared toast on plate and fill with egg mixture'
  • Garnish with chives and paprika.

Nutrition

Serving: 1Serving | Calories: 177kcal | Carbohydrates: 7g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 208mg | Sodium: 285mg | Potassium: 169mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 0.02mg | Calcium: 106mg | Iron: 1mg