Egg And Onion On Toast
|Milk/Water||2 Cup (32 tbs)|
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.
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