Eggs À La Buckingham Recipes

BUCKINGHAM EGGS

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.

SIMPLE EGGS A LA KING

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.

EGGS A LA KING

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.

EGGS À LA BUCKINGHAM

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.