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Egg And Onion On Toast

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Ingredients
  Egg 4
  Onions 5 Ounce
  Butter 3 Tablespoon
  Flour 1 Tablespoon
  Milk/Water 2 Cup (32 tbs)
  Bread pieces 5
  Parsley 1 Tablespoon
Directions

Hard-boil the eggs, cut in half, mash the yolks and, separately, dice the whites.
Slice the onions finely and put into a pan with some butter; cook gently, with the lid on, so that the onions remain soft and transparent and do not get brown.
When they are just soft, and of a pale golden colour, sprinkle them with flour, stir in a little water or milk, and simmer for 30 minutes on a gentle heat.
When the resulting puree is cooked, mix into it half of the mashed cooked egg yolks and all the chopped whites; reheat for 1 minute, then pile the mixture on to pieces of toast.
Garnish with the remaining egg yolks and some chopped parsley.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Servings: 
4

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 334 Calories from Fat 168

% Daily Value*

Total Fat 19 g29.2%

Saturated Fat 9.7 g48.6%

Trans Fat 0 g

Cholesterol 247 mg82.3%

Sodium 302.5 mg12.6%

Total Carbohydrates 28 g9.5%

Dietary Fiber 1.7 g6.7%

Sugars 8.1 g

Protein 14 g27.3%

Vitamin A 19.1% Vitamin C 12.7%

Calcium 19.5% Iron 13.1%

*Based on a 2000 Calorie diet

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Egg And Onion On Toast Recipe