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Creamed eggs and toast for two

Creamed eggs over toast is a classic supper that makes a modest container of heavy cream into a weeknight meal. The sauce is silky and mild, what you want when tired, and the whole thing comes together in the time it takes to boil water and butter toast.

Serves 2. 20 minutes, 15 at the stove.

About 860 calories a serving, 25 g protein, 34 g carbohydrate, 70 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 4 slices bread for toast

From your shelf

  • 1 cup heavy whipping cream

Staples

  • 2 tablespoons butter
  • 6 eggs
  • to taste salt
  • to taste pepper

  1. Bring a small pot of water to a boil and lower it to the gentlest simmer. Crack 6 eggs into the simmering water one at a time and poach them until the whites are set and the yolks still give when pressed, about 4 to 5 minutes. While they cook, butter and toast 4 slices of bread and lay them on two plates.
  2. Melt 2 tablespoons butter in a small skillet over medium heat and whisk in 1 cup heavy cream. Let it bubble gently and thicken, stirring now and then, for about 3 to 4 minutes.
  3. Season the cream sauce with salt and pepper to taste. Remove each poached egg from the water with a slotted spoon, letting it drain, and lay two on each piece of toast. Pour the warm cream sauce over the eggs and serve at once.

Note Swap poached eggs for 6 soft-boiled eggs halved into the sauce. The cream keeps 5 days sealed. Serve with a simple green salad or a small bowl of pickled onions to cut the richness.

On the label

HEAVY CREAM, SKIM MILK, CONTAINS 1% OR LESS OF: MONO AND DIGLYCERIDES, POLYSORBATE 80, CARRAGEENAN.

Land O Lakes, cream, serving 15 ml, package 1 QUART/946 mL. Ingredients as printed on the label.

More from Land O Lakes

Other heavy cream

Cooks as heavy cream. Half of it left? Use up the heavy cream.

Had this in a photo? Cook with it Photograph your shelf