Creamed Eggs on Toast

• date: 2021-06-26
• source: childhood memories, spending days at a seaside diner
• yields: 1 serving

An American variant of Oeufs durs à la Béchamel, using a roux instead.

Gallery:

• https://www.instagram.com/p/CQmIExNL-yl/

Ingredients:

• 1 Tbs olive oil
• 3 Tbs flour
• dash ground thyme
• dash dried sumac
• dash dried garlic
• 1 hard boiled egg
• 2 Tbs milk
• 1 slice bread
• dash sea salt

Directions:

1. heat the flour, oil, and spices in a small sauté pan
2. stir to a paste, then let brown lightly to make a roux
3. spoon the yolk out of the egg and press into the roux
4. dice the egg white and add into the pan
5. toast the bread slice
6. stir in milk to make a sauce, continue to heat until it thickens, adding sea salt to taste
7. add water to make sauce thin enough to pour
8. pour egg sauce over toast
9. ganish plate with sumac, green onion, fresh thyme, etc.

Substitutions:

• lipids in place of the olive oil to make the roux: butter, bacon fat, grapeseed oil, etc.
• other kinds of flours, or a mix – such as buckwheat
• oat milk, water, whey, etc., instead of milk