Creamed Eggs on Toast
Creamed Eggs on Toast is a classic American comfort food, often served for breakfast or a light supper. The dish typically consists of hard-boiled eggs chopped and simmered in a creamy, seasoned white sauce (béchamel), then generously spooned over slices of toasted bread. Its origins are rooted in simple, economical home cooking from the early to mid-20th century.
🍽️ Nutrition at a glance
This dish is a good source of protein and fat from the eggs and creamy sauce, with carbohydrates provided by the toast. A typical serving offers key nutrients like vitamin B12, choline, and selenium, and generally falls in the range of 300-400 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 18 g |
| Carbs | 28 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 580 mg |
| Vitamin A | 320 µg RAE |
| Vitamin D | 2.5 µg |
| Vitamin B12 | 1.2 µg |
| Riboflavin (B2) | 0.5 mg |
| Calcium | 220 mg |
| Phosphorus | 280 mg |
| Selenium | 28 µg |
| Choline | 210 mg |
Per 1 serving (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a nostalgic dish often associated with frugal, hearty home cooking and was a popular way to stretch ingredients. Nutritionally, it's interesting because it transforms simple, inexpensive ingredients into a satisfying, protein-rich meal through basic culinary techniques.
