Creamed Eggs In Toast Cups

Oxmoor House
10 servings


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10 slices bread, crust removed
Melted butter or margarine
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup milk
1 cup whipping cream
1/2 teaspoon salt
4 hard-cooked eggs, coarsely chopped


Roll each slice of bread flat. Brush one side of each slice with melted butter, and press each into an 8-ounce custard cup. Mold bread to side of cup. Bake at 350° for 15 minutes or until lightly browned. Transfer toast cups to a serving platter; set aside.

Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and whipping cream; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and egg.

Spoon 1/3 cup mixture into each toast cup. Serve immediately.

Created date

February 2010