Eggs À La Buckingham Recipes

EGGS à LA GOLDENROD

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.

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.

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 A LA TRISH

Steps:

• In a greased 13x9-in. baking dish, arrange 6 English muffin halves cut sides up. Cut remaining muffins in half; fill in spaces with muffin pieces. Top with cheese and Canadian bacon. Whisk remaining ingredients; pour over muffins. Refrigerate, covered, overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake, uncovered, until a knife inserted in center comes out clean, 55-60 minutes. Let stand 5 minutes before cutting.

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.

EGGS A LA KEVIN

Steps:

• Preheat oven to 325 degrees. Using a small spoon, carefully remove seeds from tomatoes and discard. Place tomatoes, cut side-down, on a small parchment paper-lined baking sheet along with garlic and thyme. Drizzle with olive oil and season with salt and pepper. Transfer to oven and bake until softened, 45 to 50 minutes. Remove from oven and set aside.
• Melt 2 tablespoons butter in a medium skillet over medium-low heat. Add onions and cook, stirring occasionally, until caramelized, about 30 minutes. If onions begin to brown too quickly, add 3 to 4 tablespoons water to prevent burning and sticking. Remove from heat and set aside.
• Preheat the oven to broil. Heat 3/4 teaspoon butter in a small nonstick skillet over medium heat. Carefully crack 2 eggs into skillet, side by side. Cook eggs until whites are just set, 2 to 3 minutes. Place a tomato half and 2 tablespoons caramelized onions on the whites in between the two yolks. Carefully top eggs, tomatoes, and onions with 2 to 3 slices of cheese to cover. Transfer to broiler just until cheese melts, about 15 seconds.
• Gently transfer eggs onto a plate and season with salt and pepper. Sprinkle with chopped basil and serve immediately. Repeat process with remaining eggs, tomatoes, onions, and cheese.