Golden Onions and Eggs on Toast

Golden Onions and Eggs on Toast Recipe
James Carrier
Notes: Four English muffins, split and toasted, can be used instead of the toast.

Yield:

Makes 4 servings

Recipe from

Sunset

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

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

Preparation

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.

Note:

April 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note