Cheesy Creamed Eggs

Name: Cheesy Creamed Eggs
Ingredients: 6 hard-boiled eggs; 1½ cups half-and-half or whole milk; 1½ cups half-and-half or whole milk; 1 tablespoon cornstarch; ¼ teaspoon ground mustard; ¼ teaspoon salt; ⅛ teaspoon cayenne pepper; 1 cup (4 ounces) shredded cheddar cheese; 1 cup (4 ounces) shredded Gruyère, Swiss, or other cheese; 1 cup (4 ounces) shredded Gruyère, Swiss, or other cheese; 1 cup (4 ounces) shredded Gruyère, Swiss, or other cheese; 6 split English muffins or whole wheat or sprouted grain bread, toasted; 6 split English muffins or whole wheat or sprouted grain bread, toasted; 6 split English muffins or whole wheat or sprouted grain bread, toasted; Paprika; Coarsely ground black pepper

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Eggs

By Julia Rutland

Published 2021

About

Cornstarch thickens the sauce while creating a silky texture. Fresh grated or shredded cheese melts better and has a superior texture over packaged, pre-shredded cheese. You can make lots of substitutions in the sauce. For a bold flavor, substitute pepper-Jack or goat cheese.

Ingredients

6 hard-boiled eggs
1½ cups half-and-half or whole milk
1 tablespoon

Breakfast
Vegetarian

Method

Peel eggs and cut in half. Remove yolks and mash in a small bowl. Coarsely chop egg whites; set aside.

Whisk together half-and-half, cornstarch, mustard, salt, and cayenne in a saucepan over medium heat. Bring to a boil, reduce heat to simmer, and cook, stirring constantly, for 30 seconds or until mixture thickens.

Remove sauce from heat; add cheeses, stirring until cheeses melt