HARD-BOILED EGGS ON TOAST
My mom's kids and now my family has been eating this as long as I can remember. This is a recipe that you're going to love or you not...doesn't seem to have a middle ground! The cook time given in this recipe is only an estimate. It may take you more or less time to both hard boil the eggs and to make the béchamel (white) sauce depending on how you do it and what your recipe is.
Provided by Suzanne Larsen @AzieDoozie
Categories Eggs
Number Of Ingredients 11
Steps:
- The following are the prep and cook times for the eggs and the white sauce: Hard-boiled eggs: Prep Time: 10 mins; Cook Time: 15 mins. Medium White Sauce: Prep Time: 5 Mins; Cook Time: 20 mins.
- HARD-BOILED EGGS: Place the eggs in a heavy-bottomed saucepan and cover them with cold water. **Make sure the tops of the eggs are covered by at least one inch of water. How much water will depend on the size of the pot, but in general, a bigger pot is better. Crowding the eggs, risks cracking them.
- Bring the water to a full boil, uncovered. **You'll see the water simmering, but as soon as you see a few big bubbles, remove the pot from the heat and cover it. Let the pot stand untouched for 15 minutes.
- Remove the boiled eggs from the water and transfer them to a bowl of cold water for 15 minutes to stop the cooking process.
- Once the eggs are cooled, peel them.
- Separate the yolks from the white and place the yolks in a separate bowl. Mash the yolks.
- Put the whites in another bowl and slice them thinly or chop them into a fine dice.
- MEDIUM WHITE SAUCE In a 1 1/2-quart saucepan, melt the butter over low heat.
- Stir in the flour, salt, and pepper and cook for one minute, stirring constantly.
- Gradually, add the milk and turn the heat up to medium.
- Stir the milk mixture constantly until it thickens and is smooth.
- MAKE THE TOAST: Use any type of sturdy bread and toast it to your favorite "doneness."
- Butter the toast and put on a dinner-sized plate.
- PUTTING IT ALL TOGETHER: 1) Once your toast is on a plate, spoon the white sauce over the toast. 2) Sprinkle on the sliced or chopped egg white. 3) Sprinkle the egg white with the mashed egg yolk. Enjoy breakfast!
HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
HARD-BOILED EGG SANDWICH
These are so good! I have been making these hard-boiled egg sandwiches for years and we absolutely LOVE them. This is a great on-the-go breakfast or just a different way to use up leftover hard-boiled eggs. Enjoy!
Provided by Christina
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Butter each slice of toast. Spread 1 tablespoon cream cheese onto each slice.
- Layer hard-boiled egg slices evenly onto 1 slice of toast. Add hot sauce, salt, and pepper. Top with other slice of toast.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 26.9 g, Cholesterol 262.2 mg, Fat 24.4 g, Fiber 1.2 g, Protein 11.2 g, SaturatedFat 12.7 g, Sodium 860 mg, Sugar 3.8 g
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
SOFT HARD-BOILED EGGS
Provided by Ina Garten
Time 8m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
- Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
- Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.
HARD BOILED EGGS
Steps:
- Add eggs straight from fridge, in a single layer, to a saucepan. Add enough cold water to cover them by 1 inch at least. Slowly bring water to just under a boil. Once water is at just under a boil, begin to time them. Count 8 minutes for a hard boiled eggs where yolks are firm but center is still tender or 10 minutes for a fully firm inside yolk. For larger eggs, add a minute, for smaller eggs subtract a minute.
- When done, remove with a slotted spoon and plunge in cold water to stop cooking process. Cool them so they are easy to handle; it is best to peel eggs just before using them. Whole boiled eggs can be kept in fridge for a week.
HARD BOILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 1 dozen eggs
Number Of Ingredients 1
Steps:
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
CREAMED EGGS ON TOAST
My mom made this on special days for breakfast. It was a family favorite growing up. Now I make for my hubby on those "special" days that I want to say he's tops in my book. You may wish to double this recipe for big eaters or if no fruit and meat accompany the meal.
Provided by TammieV
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over medium-high heat.
- Whisk in flour.
- When bubbly, whisk in milk a little at a time.
- Add salt.
- Continue to whisk til thick and bubbly.
- Remove from heat and add chopped eggs.
- Toast and butter slices of bread.
- Lay slices on individual plates and spoon on Creamed Eggs.
- Serve.
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