Let’s imagine for a moment that you went a little bit crazy for an experiment this Easter and somehow managed to dye over 24 hard-boiled eggs. . .
What do you do with them?
My friends, you make the Raney family favourite Cheesy Eggs on Toast. So simple, yet so delicious. It starts with a creamy, from-scratch cheese sauce, plenty of hard-boiled eggs, and is topped on a slice of your favourite toast.
Fair warning: it’s so filling that you’ll only need one slice, but so delicious that you’ll definitely want two.
Let’s Make Cheesy Eggs!
To figure out how many eggs to use, add up the number of eggs everyone would normally eat for breakfast, plus another one or two. For example, when the Raney’s get together, 3 of us normally eat 2 eggs, 1 normally eats 3, and another small-person-who-shall-not-be-named won’t touch this recipe with a 10-foot pole. Therefore, I would peel 10 or 11 eggs for this recipe.
The cheese sauce is our family’s go-to comfort food. We usually have it on macaroni, but I’ve also used it with spaghetti sauce with much success. It starts with a roux of flour and butter cooked until golden brown, 4 cups or so of milk, and lots of grated cheddar cheese. You can get fancy and put in different cheeses or just stick to the basics. I recommend using old cheddar for better flavour.
- 10 hardboiled eggs
- 2 heaping tbsp flour
- 1/3 cup butter
- 4 cups milk
- 2 cups shredded cheddar cheese
- 8 pieces of toast
- salt and pepper to taste
1. Peel and slice hardboiled eggs. Set aside.
2. Melt butter in a non-stick frying pan. Add flour and stir with a whisk to make a rue. When the flour is golden brown, slowly add milk while whisking.
3. Stir in cheese once the sauce has thickened. Add hardboiled eggs and serve spooned over toast.