Peel and cube your boiled eggs - set aside.
Melt Butter or margarine and bacon bits in a sauce pan on medium heat.
Add flour, salt, pepper and paprika.
Mix well.
Slowly add cream stirring constantly until boiling and thickened.
Add boiled eggs mixing evenly together until eggs are heated.
Place 1 slice of toast on each plate and spoon the creamed eggs onto the toast.
Sprinkle with paprika for presentation.
Melt butter over medium-high heat.
Whisk in flour.
When bubbly, whisk in milk a little at a time.
Add salt.
Continue to whisk til thick and bubbly.
Remove from heat and add chopped eggs.
Toast and butter slices of bread.
Lay slices on individual plates and spoon on Creamed Eggs.
Serve.
Melt butter; blend in flour.
Add milk, stir until sauce boils and thickens.
Then add sliced hard cooked eggs and asparagus. Serve on toast.
Hard-boil eggs.
Cool.
Mix cornstarch and cold water in small bowl.
Heat milk to boiling.
While milk is heating.
Slice egg whites into milk.
Mash egg yolks and set aside.
When milk starts boiling, slowly add cornstarch and water mixture until you get desired thickness to the sauce.
Serve on toast.
Sprinkle with mashed egg yolks.
Saute the carrot and onion in the butter for 15 minutes.
Use low heat you do not want to brown the veggies.
Add flour and curry.
Stir and heat to a smooth paste.
Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
Poach the eggs (or use hard boiled eggs cut in half lengthwise).
Place eggs on toast and pour over the sauce.
Garnish with fresh parsley and dust with paprika (optional).
Hard boil eggs;
peel
and
set aside.\tMake toast; set aside. Use a
medium
saucepan;
melt
butter.
Combine flour with a whisk
and\tcook
5 minutes until lightly browned.\tAdd milk and heat
until thickened.
Add salt and pepper to taste. After I feed the
kids,\tI
add curry to the sauce for myself. Have each person tear their toast into bite-sized pieces into a pasta bowl or large low soup bowl.
Slice egg(s) and arrange over toast.\tServe piping hot sauce over toast and egg.
To hardboil eggs, simmer on low (barely boiling) for about 20 min.
,or bring to a boil, cover, turn off heat and let sit for about 20 min.
Cool (run cold water over cooked eggs), peel, then chop the eggs.
Melt the butter.
Stir in the flour and 1/4t salt.
Stir in milk a little at a time and continue to cook until the sauce is thick.
Pour over chopped up eggs which you salt and pepper to taste.
Sprinkle the mixture with paprika.
Spoon over slice of toast.
Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Hard-cook eggs.
Peel and slice.
Combine remaining ingredients and cook over low heat to make a white cream sauce. Carefully stir in eggs in sauce and serve over toast.
Peel and chop eggs, set aside.
Melt butter over med-hi on stove.
Stir flour in and brown slightly, being careful not to burn.
Add cream a little at a time, stirring to incorporate after each addition. Use more or less cream to achieve desired consistency.
Turn off heat and add salt and pepper to taste.
Stir in eggs.
Pour over toasted bread.
Boil eggs.
Crack and smash eggs.
Melt butter, add flour. Stir until thickens.
Add milk, stir.
Add tuna.
Add the eggs. Stir until thickens.
Put on toast.
Whisk the eggs and milk in a medium bowl; set aside. Heat the oil in medium skillet on medium heat. Saute the onion for 4 mins until softened. Add the chorizo sausage and cook, stirring, for 2-3 mins until crisp.
Add the olives to the pan. Pour in the eggs; cook, stirring, for 2 mins until softly scrambled. Spoon over the toast; season with freshly ground black pepper. Garnish with chives; serve immediately.
Simmer on low for 20 minutes.
Serve on toast.
Put the eggs in cold water with salt
Preheat oven to 170c.
line a baking sheet with baking paper.
Carefully seperate eggs, keeping yolks whole.
Using a mixer, beat whites with a pinch of salt into soft peaks.
Spoon into puffy mounds on centre of toasts; shape a hollow in the top.
Slip a yolk into each hollow.
Bake for 5 minutes.
Spoon 1 tablespoon of dressing over yolks.
Bake 5 minutes more, or until whites are beginning to turn golden and yolks set to your liking.
Sprinkle with the chives and serve.
Slowly add milk to the soup in a 3-quart saucepan.
When creamy, add tuna, peas and chopped eggs.
Serve over buttered toast.
Great for a lunch or quick supper.
e eggs.
Now, the bacon. Ever used a microwave for your
Bake cornbread in square pan.
Combine soup, milk and Worcestershire sauce.
Heat over moderate heat, stirring until smooth.
Fold in eggs and pimento into soup mixture.
Split cornbread.
Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
ither poach or fry the eggs (your choice, but poached is
ith ground beef mixture on top of the toast. Salt and pepper