A true depression-era classic people forget about. Simple, comforting, and surprisingly satisfying

Creamed eggs on toast is one of those quietly classic dishes that has anchored American home cooking for more than a century. It grew popular in the late 19th and early 20th centuries as a thrifty way to turn basic pantry staples—eggs, milk, and bread—into something comforting and substantial. Think of it as a cousin to biscuits and gravy, but with a gentler, custardy richness. This 5-ingredient version keeps the spirit of the original while stripping away any fuss, making it a perfect weekday breakfast, a cozy brunch, or even a simple supper when you want something warm and nostalgic without a lot of effort.

This dish is lovely on its own, but a few thoughtful sides can turn it into a complete meal. A simple fruit salad—orange segments, sliced apples, and berries—adds brightness and acidity to balance the richness of the creamed eggs. Lightly dressed greens, such as arugula or mixed baby lettuces with a lemony vinaigrette, bring a fresh, peppery contrast. If you want to lean into the brunch feel, serve crisp bacon or breakfast sausage on the side for texture and smokiness. For a more substantial plate, roasted potatoes or hash browns make a hearty partner, soaking up any extra sauce and rounding out the meal.

Servings: 2–3 servings

4 large eggs
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk (whole or 2%)
4 slices sturdy bread, toasted (such as sourdough or country white)
Kosher salt and freshly ground black pepper, to taste (optional but recommended)