Golden Onions and Eggs on Toast
James Carrier
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.
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