Golden Onions and Eggs on Toast

James Carrier

Notes: Four English muffins, split and toasted, can be used instead of the toast.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 438
  • Calories from fat: 35%
  • Protein: 21g
  • Fat: 17g
  • Saturated fat: 6.9g
  • Carbohydrate: 50g
  • Fiber: 4.2g
  • Sodium: 537mg
  • Cholesterol: 337mg


  • 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


  1. 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. 2. Meanwhile, shell eggs and chop.
  3. 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. 4. Add eggs to sauce and mix well.
  5. 5. Spoon sauce onto toast. Sprinkle with parsley and add salt to taste.
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