Creamed Celery with Poached Eggs


When I saw a delightful picture illustrating a Creamed Celery with Poached Eggs recipe in a hundred-year-old magazine, I knew that I needed to give it a try.

Source: American Cookery (Boston Cooking School Magazine, June/July, 1915)
Source: American Cookery (Boston Cooking School Magazine,) (June/July, 1915)

The recipe did not disappoint. My rendition of Creamed Celery with Poached Eggs was lovely. The presentation was just a tad dramatic, and it turned an ordinary meal into a special one.

This vegetable and egg dish is perfect for breakfast . . . or lunch. The slight tang and bite of the celery combines with the cream sauce and eggs to create lovely taste sensation.

Here’s the original recipe:

Source: American Cookery (Boston Cooking School Magazine, June/July, 1915)
Source: American Cookery (Boston Cooking School Magazine) ( June/July, 1915)

Here’s the recipe updated for modern cooks:

Creamed Celery with Poached Eggs

  • Servings: 2
  • Difficulty: moderate
  • Print

1 1/2 cups celery, cut into 1/2 inch pieces

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup milk (preferably whole)

2 eggs

salt and pepper

celery leaves, optional (for garnish)

Put the celery in a medium sauce pan. Cover with water and bring to a boil using high heat; then reduce heat and simmer until tender (about 10 minutes).Β  Drain well.

In another pan, using medium heat, melt butter; then stir in the flour, salt, and pepper. Gradually add the milk while stirring constantly. Continue stirring until the white sauce thickens. Gently stir in the cooked celery, and remove from heat.

In the meantime, bring 1 1/2 to 2 inches of water to a boil in a skillet, then reduce to a simmer. Break each egg into a small bowl or cup, then slip into the water. Cook for 5 minutes. Remove the poached eggs from the water using a slotted spatula, and drain on paper towels. Sprinkle with salt and pepper.

To assemble the dish: Put the creamed celery in the serving dish, then gently place the poached eggs on top of the celery. If desired, garnish with celery leaves.


50 thoughts on “Creamed Celery with Poached Eggs

    1. I often make poached eggs for breakfast, and they really aren’t very difficult to make. Sometimes the shape of the egg turns out a little better than others, but it’s always tasty. I think that people tend to think they are difficult to make because Julie in the movie Julie and Julia made a big deal out of making a perfect poached egg.

      For this recipe, I cooked the poached eggs a little longer than I might if I was going to eat them on toast to make extra-sure that I won’t accidentally break the yolks when I assembled the dish.

    1. I like both poached eggs and creamed celery – either combined in one dish or separately. If I dig deep enough into my memories, I can remember eating creamed celery when I was much, much younger.

    1. Your comment makes me think about how, when my husband and I first got married, we sometimes just carried the pans that we cooked our meal in to the table to serve the food. We definitely weren’t using dishes suitable for the table. πŸ™‚

      1. Oh dear – I did the same thing just yesterday! But hard not to serve kleftiko in the pan it was cooked in. That’s my excuse, anyway, and I’m sticking to it. πŸ™‚

  1. What an interesting combination. I think I’ll give it a try. Thanks for the intriguing recipe.

    I’ve been following your blog but don’t always have time to reply. Keep up the good work! Always interesting to see what you’re going to come up with. Stay warm!

    1. Thanks for the note. I totally understand about not always having time to leave a comment. I often have the same problem. I hope that you also stay warm.

  2. I’m surprised to realize that the dish actually looks quite good! I would never have thought of making creamed celery, much less pairing it with poached eggs. But now I think I have to try this….

    1. Sometimes pictures really help provide a sense of what a dish is like. I know that the picture of this recipe in the old magazine motivated me to try it. I don’t think that it would have intrigued me if I’d just read a written recipe.

  3. I have to admit, I’m not a fan of cooked celery so I read the title of this post and made the Mr. Yuck face . . . . It obviously pleased the rest of your readers more!

  4. I had forgotten that I used to cook onion, carrot and celery together. I liked the combination of flavors, and I’m thinking that smaller pieces, with the cream sauce, might make a terrific base for the eggs. Now, if only I had my old Mirro aluminum egg poacher…

    1. mmm. . . I like your idea of using a combination of vegetables. I bet that it would taste super good. Those old-time egg poachers were wonderful – though poached eggs made in a skillet also are very nice. πŸ™‚

    1. Yes, lard was commonly used in many recipes (including pie and bread recipes) a hundred years ago. When I update an old recipe that called for lard for modern cooks, I struggle with whether to substitute shortening for lard. I don’t think that I’ve consistently done it, but I often write “shortening or lard” in the updated recipe.

    1. My attempt to replicate the way this dish looked in the hundred-year-old picture reminded me of important role that presentation and garnishes play in making foods special.

  5. My Grandma’s Searchlight cookbook has a Creamed Celery and I’ve always been curious about it – but just never tried it. It looks much better here than I imagined! πŸ™‚

    1. I really like creamed celery. For some reason celery seems to have been more popular in the past than what it is today. In my opinion, celery is past due to become trendy again.

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