Best Eggs A La Trish Recipes
EGGS A LA GOLDENROD
This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.
Provided by True Texas
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add flour and stir until the mixture is smooth and well blended.
- Add milk very slowly stirring as you add.
- Continue to stir and cook over a low heat.
- Cook until the mixture starts to thicken.
- Add salt and pepper to mixture and set aside.
- Peel boiled eggs and remove the yolks from the eggs.
- Chop the whites of the eggs and add them to the white sauce.
- Toast bread and slice it diagonally.
- Arrange the bread slices on a plate and pour the sauce over the toast.
- Take a grater and grate the egg yolks over the sauce.
- Serve warm.
Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3
POACHED EGGS A LA KING
Make and share this Poached Eggs a la King recipe from Food.com.
Provided by Tebo3759
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook onion in butter till tender.
- Stir in soup and dash of pepper.
- Blend in milk and bring to a boil.
- Reduce heat and slip eggs into sauce.
- Cover and simmer until eggs are set, about 10 to 15 minutes.
- Place egg on muffin and top with sauce.
SIMPLE EGGS A LA KING
From an old cookbook of my mother's, this recipe is quick and easy and makes a good comfort food. Enjoy! Photo source: sheknows.com
Provided by Ellen Bales
Categories Eggs
Time 35m
Number Of Ingredients 10
Steps:
- 1. In a small saucepan over medium-high heat, cook celery, green pepper and onion in oil, until tender, about fifteen minutes. Meanwhile, hard-boil 4 eggs; peel and chop and set aside.
- 2. Into the vegetable mixture, add the soup, the milk, and the Velveeta cubes. Heat and stir until cheese melts.
- 3. Add the chopped eggs and olive slices. Mix well and heat. Spoon over hot buttered toast, and accompany it with some sliced banana and a glass of orange juice for a healthy breakfast.
EGGS à LA GOLDENROD
A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
- In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
- Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
- To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g
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