Creamy Chipped Beef On Toast Recipe

Prep beef

If your dried chipped beef is in long strips, roughly chop into bite-size pieces (about 1/2" pieces). Measure 4 oz.

Render and bloom

In a 10" skillet over medium heat, add butter. When melted and foamy, add the chopped chipped beef and sauté 1–2 minutes to warm and release flavor.

Make roux

Push beef to the side, or remove briefly. Sprinkle flour into the butter/beef mixture and cook 1 minute, stirring constantly, until flour is lightly golden (this cooks out raw flour taste).

Add liquids

Slowly whisk in the whole milk and half-and-half in a steady stream to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, whisking until sauce thickens, about 4–6 minutes.

Season

Stir in Dijon mustard, Worcestershire sauce, black pepper and salt. Taste and adjust seasoning. If sauce becomes too thick, whisk in up to 2 tablespoons of additional milk to reach desired consistency — it should coat the back of a spoon but still be pourable.

Finish

Return mixture to a low simmer for 1 minute so flavors meld, then remove from heat and stir in chopped parsley if using. Keep warm while preparing toast and eggs.

While sauce is simmering, heat a large skillet or griddle over medium heat. Butter both sides of the bread lightly (or brush with oil). Toast bread 1–2 minutes per side until golden and crisp. Alternatively use a toaster or oven broiler, watching closely to avoid burning.

Place two slices of toast per serving on plates (for this recipe: 4 slices total, 2 per plate). Keep warm.

In a nonstick skillet over medium heat add butter or oil and let melt/spread. Crack two eggs into the pan and cook to desired doneness. For sunny-side-up: cook 2–3 minutes until whites are set but yolks still runny; for over-easy: cook until whites set, flip gently, cook 20–30 seconds more. Season with salt and pepper.

Alternatively, poach eggs 3–4 minutes for runny yolks or scramble if preferred.

Spoon a generous portion of the warm chipped beef cream sauce over each piece of toast so the toast is well covered.

Top each sauced toast with one cooked egg (two eggs total served on the plate). Spoon a little extra sauce over the egg if desired and garnish with additional chopped parsley and a crack of black pepper.

Serve immediately while hot.