Buckingham Eggs Recipes

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BUCKINGHAM EGGS



Buckingham Eggs image

This recipe is adapted from "Grilled Anchovies" and "Buckingham Eggs" in A Treasury of Great Recipes by Mary and Vincent Price.

Provided by Lauren H-C

Categories     Cheese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1 (2 ounce) can anchovies packed in oil
2 tablespoons parsley, chopped
1/2 garlic clove, minced
2 slices white bread, about 3/4-inch to 1-inch thick
1 tablespoon butter, softened
3 eggs
1 tablespoon cream
1/8 teaspoon salt
1 pinch pepper
1 ounce sharp cheddar cheese, grated (about 1/4 cup)

Steps:

  • Remove the fillets from oil and set the oil aside. Finely chop the anchovies and mix with the parsley and garlic. If the mixture is a bit stiff, add back in some of the anchovy oil until the mixture is spreadable. Set to the side. Preheat your broiler.
  • Spread each slice of bread with butter and toast under the broiler until it is a light golden brown.
  • While bread is toasting, scramble the eggs in a double boiler with the cream. When they are thickened, but still a tad bit underdone, remove from the heat and season with salt and pepper.
  • Divide the eggs between each slice of toast and top with cheddar. Return to the boiler until cheese is melted and starting to brown. Enjoy immediately.

Nutrition Facts : Calories 353.6, Fat 23, SaturatedFat 11.1, Cholesterol 336.6, Sodium 1348.6, Carbohydrate 14.1, Fiber 0.8, Sugar 1.5, Protein 21.8

EGGS À LA BUCKINGHAM



Eggs À La Buckingham image

Number Of Ingredients 11

2 tablespoons butter or margarine
4 teaspoons all-purpose flour
1 salt and pepper
3/4 cup milk
1 (2.3-ounce) package smoked sliced beef , snipped
4 eggs
1 tablespoon milk
1 tablespoon butter or margarine
2 English muffins , split and toasted
1/2 cup shredded sharp processed American cheese
1 salt and pepper

Steps:

  • Melt the 2 tablespoons butter or margarine; blend in flour and a dash each salt and pepper. Add 3/4 cup milk. Cook and stir till bubbly; cook 1 minute more. Add beef; keep warm. Beat eggs with the 1 tablespoon milk and a dash each salt and pepper. In skillet, melt 1 tablespoon butter. Add egg mixture. Cook over low heat just till set; lift and fold so uncooked part goes to bottom. Place muffins on baking sheet; spoon beef mixture over. Top with eggs. Bake in 350° oven 8 minutes. Sprinkle with cheese and bake 1 minute more. Editor's Extra: Also good with smoked ham or turkey instead of beef.

Nutrition Facts : Nutritional Facts Serves

BUCKINGHAM PALACE GARDEN PARTY CUCUMBER SANDWICHES



Buckingham Palace Garden Party Cucumber Sandwiches image

Cucumber sandwiches are made with fresh springy white or brown bread, lightly buttered, and with the crusts cut off - the perfect cool summer snack to go with your afternoon tea. This recipe idea came from a friend who was lucky enough to attend a Garden Party at Buckingham Palace - she swears this is how they made them! Cucumber sandwiches achieved literary notoriety in Oscar Wilde's play The Importance of Being Earnest (1895) when Algernon devours an entire plate full in the first act and there are none left for his aunt, Lady Bracknell. They are presented by Jack as being a delicacy: "Hallo! Why all these cups? Why cucumber sandwiches? Why such reckless extravagance in one so young? Who is coming to tea?"

Provided by French Tart

Categories     Lunch/Snacks

Time 5m

Yield 32 Quarters, 32 serving(s)

Number Of Ingredients 6

1 thin cucumber
8 slices brown bread, sliced
8 slices white bread, sliced
4 ounces fresh unsalted butter
1 -2 teaspoon finely chopped of fresh mint
salt and pepper

Steps:

  • Peel cucumber and slice in paper-thin rounds. Salt rounds lightly and place in colander for 15 minutes to drain. Press to release water; pat dry with paper towels.
  • Spread sliced bread with softened butter. Put 2 layers of cucumber slices on bottom slice, sprinkle with finely chopped mint, salt and pepper to taste, and top with another buttered slice. Press lightly with palm of hand.
  • Cut all crusts off with a sharp knife. Cut sandwiches in half diagonally and then again into quarters.
  • Serve in alternate rows of brown and white bread sandwiches, points facing up!

Nutrition Facts : Calories 65.8, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 76.3, Carbohydrate 7.8, Fiber 0.6, Sugar 1.3, Protein 1.4

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