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

How to Make It

Step 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.

Step 2
2

Meanwhile, shell eggs and chop.

Step 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.

Step 4
4

Add eggs to sauce and mix well.

Step 5
5

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

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

Directions

Step 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.

Step 2
2

Meanwhile, shell eggs and chop.

Step 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.

Step 4
4

Add eggs to sauce and mix well.

Step 5
5

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

Golden Onions and Eggs on Toast