Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from béchamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. The Joy of Cooking recommends making the bechamel with 1⁄2 cream and 1⁄2 chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration.
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| - Huevos con crema en tostada (es)
- Creamed eggs on toast (en)
- Toast aux œufs brouillés (fr)
- 奶油煮蛋配吐司 (zh)
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| - Un toast aux œufs brouillés est un plat de petit déjeuner américain. (fr)
- Los huevos con crema en tostada es un plato de desayuno en los Estados Unidos. Consiste en una tostada o galleta cubierta con una salsa hecha de bechamel y huevo cocido picado. La salsa a menudo es saborizada con pimienta negra. (es)
- 奶油煮蛋配吐司（Creamed eggs on toast）在美國是早餐菜色。 吐司或比斯吉澆上白醬做的肉汁和切碎的水煮蛋。肉汁可以添加各種調味，例如：黑胡椒、蒜粉、芹菜鹽、伍斯特醬、雪利酒、香芹碎和／或蝦夷蔥碎。 《廚藝之樂》一書中建議用鮮奶油及雞高湯各半製作白醬，並添加酸豆或碎醃瓜。顏色較淺的醬汁常會加一點辣椒粉或卡宴辣椒做點綴，這道菜也不例外。 奶油煮蛋配吐司也常用來清剩菜，加入碎火腿、小牛肉、雞肉、龍蝦、煮過的蘆筍和豌豆等配料也不少見。 「黃花蛋（Eggs Goldenrod）」是奶油煮蛋配土司的變種：先將水煮蛋的蛋黃取出，碎蛋白和吐司澆上白醬後灑上碎蛋黃。 另有一道稱為「Eggs à la Bechamel」的菜餚：以奶油煎麵包丁取代吐司；水波蛋或半熟蛋取代水煮蛋， 最後把蛋置於麵包丁上，淋上醬汁。 奶油煮蛋配吐司是很多家庭復活節早午餐的傳統菜。這道菜第一次出現在1896年Fanny Farmer所寫的《Boston Cooking-School Cook Book 》，每個人從自己籃子裡取出兩顆復活節彩蛋當奶油煮蛋的材料；彩蛋上各種顏色會暈染在白色的肉汁上，更為這道菜增添節慶色彩。 (zh)
- Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from béchamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. The Joy of Cooking recommends making the bechamel with 1⁄2 cream and 1⁄2 chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration. (en)
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| - Creamed eggs on toast, an American breakfast (en)
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| - Hard-boiled eggs, cream sauce (en)
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| - Creamed eggs on a biscuit (en)
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| - Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from béchamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. The Joy of Cooking recommends making the bechamel with 1⁄2 cream and 1⁄2 chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration. The dish is sometimes used as a way to use up leftovers. Common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas. Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast, and Eggs à la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs. In this case, the cooked eggs are placed on the croutons and the sauce poured over both. In many families this dish has become a traditional Easter brunch fare. The 1896 edition of Fanny Farmer's Boston Cooking-School Cook Book contains a recipe for creamed eggs and toast. (en)
- Un toast aux œufs brouillés est un plat de petit déjeuner américain. (fr)
- Los huevos con crema en tostada es un plato de desayuno en los Estados Unidos. Consiste en una tostada o galleta cubierta con una salsa hecha de bechamel y huevo cocido picado. La salsa a menudo es saborizada con pimienta negra. (es)
- 奶油煮蛋配吐司（Creamed eggs on toast）在美國是早餐菜色。 吐司或比斯吉澆上白醬做的肉汁和切碎的水煮蛋。肉汁可以添加各種調味，例如：黑胡椒、蒜粉、芹菜鹽、伍斯特醬、雪利酒、香芹碎和／或蝦夷蔥碎。 《廚藝之樂》一書中建議用鮮奶油及雞高湯各半製作白醬，並添加酸豆或碎醃瓜。顏色較淺的醬汁常會加一點辣椒粉或卡宴辣椒做點綴，這道菜也不例外。 奶油煮蛋配吐司也常用來清剩菜，加入碎火腿、小牛肉、雞肉、龍蝦、煮過的蘆筍和豌豆等配料也不少見。 「黃花蛋（Eggs Goldenrod）」是奶油煮蛋配土司的變種：先將水煮蛋的蛋黃取出，碎蛋白和吐司澆上白醬後灑上碎蛋黃。 另有一道稱為「Eggs à la Bechamel」的菜餚：以奶油煎麵包丁取代吐司；水波蛋或半熟蛋取代水煮蛋， 最後把蛋置於麵包丁上，淋上醬汁。 奶油煮蛋配吐司是很多家庭復活節早午餐的傳統菜。這道菜第一次出現在1896年Fanny Farmer所寫的《Boston Cooking-School Cook Book 》，每個人從自己籃子裡取出兩顆復活節彩蛋當奶油煮蛋的材料；彩蛋上各種顏色會暈染在白色的肉汁上，更為這道菜增添節慶色彩。 (zh)
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