Golden Onions and Eggs on Toast

Golden Onions and Eggs on ToastRecipe
James Carrier
Notes: Four English muffins, split and toasted, can be used instead of the toast.
Makes 4 servings


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1 1/4 pounds onions, thinly sliced
2 tablespoons butter or margarine
6 hard-cooked large eggs
1 cup fat-skimmed chicken broth
1/4 cup all-purpose flour
1 cup low-fat milk
8 slices country-style bread (3/4 in. thick; 1/2 lb. total), toasted
Minced parsley


1. In an 11- to 12-inch frying pan over medium-high heat, stir onions and butter often until onions are limp and lightly browned, about 10 minutes.

2. Meanwhile, shell eggs and chop.

3. Mix a little broth with flour to make a smooth paste, then add to remaining broth and mix into onion mixture. Add milk and stir over high heat until boiling, then stir about 2 minutes more.

4. Add eggs to sauce and mix well.

5. Spoon sauce onto toast. Sprinkle with parsley and add salt to taste.

Created date

October 2003

Nutritional Information

Calories 438
Caloriesfromfat 35 %
Protein 21 g
Fat 17 g
Satfat 6.9 g
Carbohydrate 50 g
Fiber 4.2 g
Sodium 537 mg
Cholesterol 337 mg