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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 1 |
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EGGS BENEDICT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Markall Estate in Terrell, Texas in 1990. Ingredients:
1 tablespoon butter |
1 tablespoon flour |
1/2 cup milk |
1/4 cup dry powdered milk |
2 slices whole wheat bread |
2 eggs |
1 large tomato, sliced thin |
juice of 1 lemon freshly ground pepper paprika |
Directions:
1. Melt butter in small saucepan then add flour and mix until smooth.
2. Combine milks and slowly add to flour stirring constantly then remove from heat.
3. Toast bread.
4. Poach eggs by dropping into boiling water and simmering until whites are set.
5. Remove eggs with a skimmer then drain well.
6. Place half the tomato slices on each piece of toast then place egg on top.
7. Reheat milk mixture slightly then add lemon juice and pour over eggs.
8. Sprinkle with pepper and paprika then serve immediately.
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