Eggs Ala Wedgewood Recipes

Steps:

• Melt butter, add flour and stir until the mixture is smooth and well blended.
• Add milk very slowly stirring as you add.
• Continue to stir and cook over a low heat.
• Cook until the mixture starts to thicken.
• Add salt and pepper to mixture and set aside.
• Peel boiled eggs and remove the yolks from the eggs.
• Chop the whites of the eggs and add them to the white sauce.
• Toast bread and slice it diagonally.
• Arrange the bread slices on a plate and pour the sauce over the toast.
• Take a grater and grate the egg yolks over the sauce.
• Serve warm.

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
• Cut eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into bechamel. Toast and butter bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately.

Steps:

• 1. In a large skillet scramble the eggs with the parsley and nutmeg.
• 2. In a 9 inch square baking dish layer the scrambled eggs, salt and pepper to taste, sour cream, green onions, bacon pieces, mushrooms and cheddar cheese.
• 3. Refrigerate the casserole overnight.
• 4. Bake in a 300 degree oven for 20 to 30 minutes, until the cheese is melted.
• 5. Do not overbake.

Steps:

• 1. In a small saucepan over medium-high heat, cook celery, green pepper and onion in oil, until tender, about fifteen minutes. Meanwhile, hard-boil 4 eggs; peel and chop and set aside.
• 2. Into the vegetable mixture, add the soup, the milk, and the Velveeta cubes. Heat and stir until cheese melts.
• 3. Add the chopped eggs and olive slices. Mix well and heat. Spoon over hot buttered toast, and accompany it with some sliced banana and a glass of orange juice for a healthy breakfast.

Steps:

• 1. In a large skillet, scramble the eggs with the parsley and nutmeg. In a 9 x 13 baking dish, layer the scrambled eggs, salt and pepper, sour cream, green onions, bacon, mushrooms and cheddar cheese. Refrigerate the casserole OVERNITE. Bake in a 300 deg oven for 20-30 min or until the cheese is melted. Do not overbake

Steps:

• 1. Place your eggs in a small saucepan with enough water to cover and slowly bring to a boil. Boil for 2 minutes, then cover and let sit for 12 to 15 minutes. Rinse with cold water, when cooled, peel and chop.
• 2. While cooking the eggs, in a separate saucepan, melt the butter over medium-high heat, add the flour and cook for one or two minutes to cook out the raw flour taste. Whisk in the milk and cook until thickened. Cover and set aside until the eggs are chopped.
• 3. Place the chopped eggs into the hot cream sauce, add the curry powder and salt and pepper to taste. Stir until blended, and serve hot over buttered toast or biscuits. You can save back a little of the egg to garnish the dish or sprinkle with a little paprika or more curry powder. This is great served with crisp bacon or ham, and a nice fresh fruit salad. (For Mother's Day, Have a pitcher of Mimosa's in the fridge for "dessert"!)

Steps:

• On medium high heat place the butter in sauce pan and melt.
• Add flour and cook for few minutes. Do not brown.
• Add soup mix to coat.
• Mix in hot milk and bring to a low boil. Cook for aprox. 10-15 min, (stirring as to not get any lumps and doesn't stick to the bottom of the pot), or until you feel the noddles are cooked and sauce is thickened. If it gets to thick, add a bit more milk.
• Slice the eggs and combine with the sauce.
• We usually had this over toast or buns.

Steps:

• Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
• In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
• Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
• To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.