- 4 oz. old cheddar cheese, grated
- 1 1/2 oz. gruyere, grated
- 1 tsp dijon
- 1/2 tsp of another mustard
- 2 tbsp ale
- 2 slices sourdough bread
- 2 eggs
- salt and pepper
- 1 tsp worchestershire sauce
- cayenne
- Place the cheeses in a non-stick saucepan with the mustards, ale and worcestershire sauce.
- Mix well until melted.
- Preheat the broiler.
- Check the seasoning of the sauce and adjust to taste.
- Toast the bread.
- Poach the eggs lightly.
- Spread the cheese mixture onto the toast and broil until golden.
- Top with a poached egg. Season lightly.
- Serve.
- 10 1/2 oz can cream of mushroom soup
- 1/2 cup cheddar cheese, shredded
- 4 hard boiled eggs, sliced
- 1 red pepper, roasted, sliced
- english muffins, toasted
- paprika
- In a small saucepan heat the soup until bubbly for 3 to 5 minutes.
- Stir in the cheddar until it has melted.
- Fold in the egg and the red pepper.
- Check seasoning.
- Serve on the english muffins, sprinkled with paprika.
- 4 hard boiled eggs, chopped
- 1/2 cup cheddar cheese, shredded
- 1/4 cup mayonnaise
- 1 tsp dijon
- salt and pepper
- 1/4 tsp worcestershire sauce
- 8 slices bread
- butter
- Spread the butter on one side of each slice of bread.
- Combine the remaining ingredients, mixing well.
- Spread the mixture evenly on the un-buttered side of 4 pieces of bread.
- Close the sandwich so that the un-buttered sides are facing out.
- Heat a large skillet. Lay the sandwiches in the pan and brown on each side.
- Serve.
- 6 eggs, beaten
- 2 crusty rolls, split lengthwise
- butter
- salt and pepper
- 3/4 cup fresh mushrooms, diced
- 1/3 cup gruyere, shredded
- Pre-heat the oven to 400 F.
- Butter the inside of the rolls. Bake the rolls for 6 minutes. Remove from oven.
- Increase the oven temperature to 450 F.
- Season the eggs with salt and pepper. Mix in the mushrooms.
- Melt 1 tbsp of butter in a skillet. Scramble the eggs lightly.
- Pile the eggs on the bun halves.
- Top with cheese and bake for 5 minutes.
- Serve.
- 4 eggs
- 4 thick pieces of french or italian bread, toasted
- butter
- 1/2 cup flour
- 2 1/2 cups milk, heated
- garlic salt
- salt
- pepper
- paprika
- cayenne
- 1 tsp worchestershire sauce
- Melt 1/4 cup of butter in a small saucepan, not letting it brown. Add the flour and stir until it bubbles. Add all the milk at once and beat with a whisk. Cook on low stirring for 10 minutes.
- Poach eggs lightly in vinegared water.
- Season the sauce to taste with salt, pepper, paprika, cayenne. Add the worchestershire sauce.
- Butter the toast and sprinkle with garlic salt.
- Serve the eggs on the toast topped with the sauce.
- 1 avocado, halved, peeled, pitted
- 2 eggs
- 3 egg yolks
- 2 tbsp warm water
- 1/3 cup butter, cubed
- juice of half a lemon
- 1/2 tsp salt
- 1/2 tsp cayenne
- In a double boiler beat the egg yolks with the warm water. Gradually add the butter cubes, beating constantly.
- Stir in the lemon juice. Season. Beat until slightly thickened.
- Poach the eggs lightly.
- Lay 1 egg over each avocado half and serve with sauce.
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