[1] It consists of toast or biscuits covered in a gravy[2] made from béchamel sauce and chopped hard-boiled eggs.

The Joy of Cooking recommends making the bechamel with 1⁄2 cream and 1⁄2 chicken stock and adding capers or chopped pickle.

[3] As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration.

Common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas.

[8] The 1896 edition of Fanny Farmer's Boston Cooking-School Cook Book contains a recipe for creamed eggs and toast.