EGGS MORNAY!!

EGGS MORNAY!!! 

Is the 5th and final recipe

in the eggs recipe series!

I hope you enjoyed!

6 eggs

 2 tablespoonfuls of butter

 2 tablespoonfuls of flour 

1/2 pint of milk 

1/2 teaspoonful of salt

 1/2 teaspoonful of paprika

 4 tablespoonfuls of grated Parmesan cheese 

Rub the butter and flour together, add the milk, stir until boiling, add the salt and paprika, and if you have it, a teaspoonful of soy; pour half of this sauce in a shallow granite platter or baking dish. Poach the eggs, drain them carefully, and put them over the top of the sauce, cover with the remaining sauce, dust with Parmesan cheese and run in the oven a moment to brown. 

I hope you enjoyed the

 eggs recipes series! I hope you 

all come back for more amazing 

recipe series, and lots more!

Tonya,

Onesavingsista!!!!

EGGS A LA BENNETT!!!

EGGS A LA BENNETT!!!

Is the fourth recipe in

eggs recipes series enjoy!

6 hard-boiled eggs

 2 tablespoonfuls of butter

 1 teaspoonful of anchovy sauce 

1 tablespoonful of finely chopped chives or onion 

1/2 cupful of bread crumbs

 1/2 teaspoonful of salt 

Cut the eggs into halves lengthwise; remove the yolks, rub them with half the butter, salt, onion and anchovy paste. Fill these back into the whites. Cover the bottom of a baking dish with ordinary white sauce, stand in the eggs, put over the bread crumbs, baste them with  the remaining butter, melted, and stand in the oven long enough to brown.

Tune in tomorrow for the 

5th recipe in the series!:

EGGS MORNAY!!! 

Enjoy!!!

Tonya,

Onesavingsista!!!

EGGS A LA HYDE!!!

EGGS A LA HYDE!!!

Is the third recipe in

the egg recipes series!

6 eggs 

1/2 can of mushrooms

 1 tablespoonful of grated onion

 2 tablespoonfuls of chopped parsley

 1/2 cupful of sweet cream

 2 level tablespoonfuls of butter 

2 level tablespoonfuls of flour 

1/2 pint of chicken stock or cocoanut milk 

1 teaspoonful of salt

 1 saltspoonful of pepper 

Hard-boil the eggs, and when done remove the shells and cut the eggs into halves lengthwise, keeping the whites whole. Remove the yolks, press them through a sieve, add to them the cream, half the salt and a dash of cayenne. Mix thoroughly and fill into the whites and arrange them neatly on a granite or silver platter. Put the butter into a saucepan, add the onion and flour, then the stock or cocoanut milk, and the mushrooms; stir, until it boils, add the remaining salt and pepper; take from the fire and add the parsley. Pour this over the eggs on the platter, dust thickly with bread crumbs, run into a quick oven until brown.

Tune in tomorrow for the 4th recipe in the series!:

EGGS A LA BENNETT!!! 

 

See you tomorrow!

Tonya,

Onesavingsista!!!

EGGS BERNAISE!!!

Here is the second recipe 

in the egg series!:

EGGS BERNAISE!!!

6 whole eggs 

4 yolks of eggs 

4 tablespoonfuls

 of stock 4 tablespoonfuls 

of olive oil 1 tablespoonful 

of chopped parsley

 1 tablespoonful of tarragon vinegar 

1 tablespoonful of butter 

1 tablespoonful of flour 

1/2 cupful of strained tomato 

1 teaspoonful of onion juice 

1/2 teaspoonful of salt 

Put the stock, yolks of eggs  and olive oil into a saucepan, stir over hot water until you have a thick, smooth sauce like mayonnaise; take from the fire, and when slightly cool stir in the tarragon vinegar and parsley. Rub the butter and flour together, add the tomato, and when boiling add a palatable seasoning of salt and pepper. Toast six halves of English muffins or squares of bread. Heat a platter, butter the toast, put it on the hot platter, and poach the eggs. Put one poached egg on each slice of toast, fill the bottom of the dish with tomato sauce and put a tablespoonful of Bernaise sauce on top of each egg. These may be garnished with a little chopped truffle, or a little chopped parsley. 

Come back tomorrow for the 

third recipe in the series!!!:

EGGS A LA HYDE!!! 

BonAppetit!!!

Tonya,

Onesavingsista!!!

EGGS MONTE BELLO!!!

There's so many ways to cook eggs!

Here's the first in the egg series!

EGGS MONTE BELLO:

 6 eggs 

2 level tablespoonfuls of butter

 2 level tablespoonfuls of flour

 1/2 pint of strained tomato 

1 teaspoonful of onion juice

 1/2 teaspoonful of salt

 1 salt spoonful of pepper

Put about two quarts of water into a small deep saucepan; when boiling very hard drop in, one at a time, the eggs. In dropping them in, the white will fold over the yolk and make the eggs round. Push them to the back of the stove to stand for two minutes. Lift them with a skimmer, dip them in an egg beaten with a tablespoonful of water, dust them with bread crumbs and fry them in deep hot fat. You cannot use a frying basket. Just drop them in the fat, and as they are browned lift them out onto soft paper to drain. Rub the butter and flour together, add the tomato and seasoning; when boiling dish the eggs on a heated platter, pour around tomato sauce and send to the table. 

Come back tomorrow for the second 

recipe in the series!: 

EGGS BERNAISE!!! 

Tonya,

Onesavingsista!!!