Go Back
Gluten Free Creamed Eggs on Toast

Gluten Free Creamed Eggs On Toast

Shannon LeMmon
White sauce with eggs served over toast. Great use of all those boiled and dyed Easter Eggs!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6


  • 9 Tb butter
  • 3/4 C gluten free flour
  • 1 1/8 tsp salt
  • 1/2 tsp pepper
  • 6 3/4 C milk
  • 1 Dozen boiled eggs peeled and chopped
  • Loaf of gluten free bread sliced and toasted


  • In a large pot melt the butter. (I like to melt it on low)
  • Stir in flour, salt and pepper.
  • Have your milk ready to pour in slowly. The butter will want to clump up.
  • Cook on med/high
  • Stir vigorously or use a whisk. I take a fork and smash large clumps against the spoon or the sides of the pan.
  • Once all the lumps are out and it is smooth comes the hardest part- stir continuously- great workout for the arms! As it thickens you will feel the spoon start to drag more through the mixture. It won't get super thick, but will be considerably thicker.
  • Add chopped eggs and cook on low for a few more minutes until all of it is warmed through.
  • Toast bread
  • Break 2 pieces of bread onto a plate
  • Cover with the egg sauce