Golden Onions and Eggs on Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Four English muffins, split and toasted, can be used instead of the toast. 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:
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.
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