Vegan Creamed Eggs on Sourdough Toast (French Scrambled Eggs)

One of my favorite dishes is creamed eggs on toast! In my book, it’s the perfect, wake up late and make brunch on a lazy weekend breakfast! Unlike traditional scrambled eggs, with creamed eggs there are a few tricks to get small enough curds for that perfect creamy texture. And, yes…despite what the photos may look like, this entire recipe is Vegan!

I’ve been plant-based for 20 years at this point, but make no mistake…I love eggs. Sadly, I find that they don’t love me back, and are a huge source of inflammation in my body, which for me means eczema flair-ups but with Just Egg now I can still enjoy my creamed eggs from time to time! If you’re not a vegan and are making this recipe with regular eggs, all the same techniques apply. Another reason why I love the Just Egg product! They really do cook up just like traditional chicken eggs!

Note: I call this creamed eggs, but there is another recipe that involves taking chopped boiled eggs and serving them over toast with a cheesy cream sauce made with a rue. This is NOT that. Good news, it’s just as good and not near as complicated. This recipe might be more closely compared to french scrambled eggs.

What you are going to need to buy:

Just Egg, the liquid. It can typically be found right by the eggs in the cold case at the grocery store. There really isn’t a substitute for this…if you want creamed eggs that actually taste like the real thing, just try Just Egg. You’ll thank me later.

Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)

Olive Oil

Salt and Pepper, to taste

Optional: Avocado, Tomatoes, Fresh Chives

Bread of choice. I used my homemade sourdough and I like how the thick cut crunchy bread stands up to the softness of the eggs.

What you are going to need to do:

This is not a complex recipe. If it were not for just a couple tricks that I have learned and want to share…I would hesitate to even post it!

Tip # 1: Cook on Medium/Low! I’m serious, we are not frying these eggs! Low and slow is THE trick, in my book to a nice silky texture.

In a medium skillet, on medium/low, warm about a teaspoon of olive oil, until it coats the bottom of the pan.

Pour in your liquid eggs.

Place 2-5 dolops of sour cream (about 1 teaspoon each), depending on how many “eggs” you are making into the pan, ontop of the eggs.

With a small silicone spatula or whisk, begin to stir the eggs and sour cream in small circles right away.

Continue to stir for the entire time that the eggs are on the heat.

It’s going to look like nothing is happening but be patient. Eventually your eggs will begin to tighten and thicken up. The constant stirring is what will give you those small delicate curds and keep your eggs creamy.

Add a pinch of salt and pepper, to taste, and continue to stir until your eggs become the texture of thick tapioca. Always remove from the heat earlier than you think you need to…as they will continue to cook off the heat.

Remove from heat and continue to stir for 1 minute.

Serve over toast and garnish with avocado with a squeeze of lime, tomatoes, and fresh chives.