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Eggs Buckingham

Microwaverina's picture
  Butter/Margarine 3 Tablespoon
  All purpose flour 2 Tablespoon
  Pepper 1 Dash
  Milk 1 1⁄4 Cup (20 tbs)
  Sliced smoked beef 3 Ounce, snipped (1 3-Ounce Package, Snipped 1 Cup)
  Butter/Margarine 1 Tablespoon
  Eggs 4
  Milk 1 Tablespoon
  Salt 1 Dash
  Rusks 4 Large, buttered (Each About 4 Inches In Diameter)

In a 2-cup glass measure micro-melt the 3 tablespoons butter or margarine 35 to 40 seconds.
Blend in all-purpose flour and dash pepper.
Thoroughly stir in the 1 1/4 cups milk.
Micro-cook, uncovered, 1 minute; stir.
Cook till thickened and bubbly, 2 to 3 minutes more, stirring sauce every 30 seconds to remove all lumps.
Stir in snipped smoked beef; cover surface of sauce and set aside.
In a 9-inch glass pie plate micro-melt the 1 tablespoon butter or margarine 30 to 40 seconds.
In a small bowl beat eggs with the 1 tablespoon milk, dash salt, and dash pepper.
Pour beaten egg mixture into pie plate with the melted butter.
Micro-cook, covered, till eggs are slightly softer than desired for scrambled eggs, 2 1/2 to 3 minutes, stirring through entire mixture every 30 seconds.
Arrange buttered rusks on serving plate.
Divide and spoon egg mixture over rusks; cover with beef sauce.
Micro-cook, covered, till heated through, 1 to 1 1/4 minutes for four servings.

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Eggs Buckingham Recipe