BUCKINGHAM EGGS
This recipe is adapted from "Grilled Anchovies" and "Buckingham Eggs" in A Treasury of Great Recipes by Mary and Vincent Price.
Provided by Lauren H-C
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 353.6, Fat 23, SaturatedFat 11.1, Cholesterol 336.6, Sodium 1348.6, Carbohydrate 14.1, Fiber 0.8, Sugar 1.5, Protein 21.8
EGGS A LA KING
Back in my youth when we didn't have that much money for groceries, my Mom made this once in awhile. It was cheap, but it was also very filling.
Provided by Lori Mama
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 510.9, Fat 32.3, SaturatedFat 16.5, Cholesterol 502.3, Sodium 996.9, Carbohydrate 29.9, Fiber 0.8, Sugar 1.5, Protein 24.4
EGGS À LA BUCKINGHAM
Number Of Ingredients 11
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.
Nutrition Facts : Nutritional Facts Serves
POACHED EGGS A LA KING
Make and share this Poached Eggs a la King recipe from Food.com.
Provided by Tebo3759
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook onion in butter till tender.
- Stir in soup and dash of pepper.
- Blend in milk and bring to a boil.
- Reduce heat and slip eggs into sauce.
- Cover and simmer until eggs are set, about 10 to 15 minutes.
- Place egg on muffin and top with sauce.
SIMPLE EGGS A LA KING
From an old cookbook of my mother's, this recipe is quick and easy and makes a good comfort food. Enjoy! Photo source: sheknows.com
Provided by Ellen Bales
Categories Eggs
Time 35m
Number Of Ingredients 10
Steps:
- 1. In a small saucepan over medium-high heat, cook celery, green pepper and onion in oil, until tender, about fifteen minutes. Meanwhile, hard-boil 4 eggs; peel and chop and set aside.
- 2. Into the vegetable mixture, add the soup, the milk, and the Velveeta cubes. Heat and stir until cheese melts.
- 3. Add the chopped eggs and olive slices. Mix well and heat. Spoon over hot buttered toast, and accompany it with some sliced banana and a glass of orange juice for a healthy breakfast.
SUNDAY BRUNCH EGGS
This recipe is special enough to consider when company comes, and it's a convenient way to serve eggs to a group. Nestled on top of Canadian bacon and Swiss cheese, the eggs are drizzled with rich cream. For a pretty presentation, cut around each egg and serve on toast. -Judy Wells Phoenix, Arizona
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.
Nutrition Facts :
More about "eggs À la buckingham recipes"
VINCENT PRICE’S BUCKINGHAM EGGS - THE FOOD DICTATOR
From thefooddictator.com
5/5 (1)Calories 422 per servingEstimated Reading Time 6 mins
THE CORONATION QUICHE | THE ROYAL FAMILY
From royal.uk
A RECIPE FOR MOTHER’S DAY: EGGS DRUMKILBO – BERRY BROS. & RUDD …
From blog.bbr.com
THE ROYALS' OUEFS (EGGS) DRUMKILBO - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
16 DELICIOUS EGG RECIPES TO MAKE RIGHT NOW - WILLIAMS SONOMA …
From blog.williams-sonoma.com
SHIRRED EGGS, A LA BUCKINGHAM - : WHATS ON THE MENU?
From menus.nypl.org
BUCKINGHAM EGGS RECIPE BY FAST.COOK | IFOOD.TV
From ifood.tv
EGGS A LA KING - VINTAGE RECIPE - YOUTUBE
From youtube.com
MY TOP 100 MOVIE STAR RECIPES #99 - SILVER SCREEN …
From silverscreensuppers.com
EGGS BUCKINGHAM | VINTAGE RECIPE CARDS
From vintagerecipecards.com
EGGS BUCKINGHAM - RECIPE - COOKS.COM
From cooks.com
EGGS A LA BUCKINGHAM - : WHATS ON THE MENU?
From menus.nypl.org
BUCKINGHAM EGGS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TRAMP EGGS - DVO
From dvo.com
RECIPES FOR MAKING SCRAMBLED EGGS - CHESTOFBOOKS.COM
From chestofbooks.com
EGGS BUCKINGHAM RECIPE BY MICROWAVERINA | IFOOD.TV
From ifood.tv
CHILAQUILES VERDES WITH HOJA SANTA EGGS AND GARLICKY BEANS
From latimes.com
EGGS à LA BUCKINGHAM FROM THE BOSTON COOKING-SCHOOL COOK …
From app.ckbk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love