ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Golden Onions and Eggs on Toast

James Carrier
Yield Makes 4 servings
Notes: Four English muffins, split and toasted, can be used instead of the toast.

Ingredients

  • 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
  • Salt

Nutrition 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

How to Make It

  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.