Creamy Breakfast Eggs


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Try this recipe out on your kids or grand-kids for breakfast. They'll fall in love with the creaminess!

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Serving Size / Yield

4 servings


  • 8 slices toast
  • 2 Tbs. butter
  • 1/2 tube anchovy paste
  • 4 egg yolks
  • 1/2 C. milk
  • 1/2 C. stock
  • 1/8 tsp. nutmeg
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1 Tbs. butter, melted
  • 2 Tbs. parmesan cheese

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Butter toast on both sides. Spread paste on one side. Then break egg yolks in a small pan, add milk, stock, nutmeg, salt, pepper and melted butter. Cook slowly over low heat, stirring until slightly thickened. When slightly thick, remove from heat and add cheese and pour over prepared toast. Keep warm for 5 minutes and then serve.

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