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‘Eggs’ Category

  1. French Toast

    October 9, 2006 by joe

    (YIELD: 24 2 SL, SERVING)

    25 eggs
    2-2/3 c. milk, liquid
    1 tsp.  salt
    50 slices bread
    8 t. margarine or butter

    procedure:

    1. beat eggs, add milk and salt,
    2. spread a little margarine or butter in a heated fry pan.
    3. dip bread in egg mixture, cook in fry pan over low heat until browned on one side.
    4. turn bread, putting a little more butter under each slice. brown other side.

    Source: KJFSC

     

    Category Bread, Breakfast, Eggs | Tags: | Comments Off

  2. Creamed Eggs on Toast

    October 4, 2006 by joe

    (YIELD    24)

    1 c margarine
    1 c flour
    2 t + 2 tsp worcestershire sauce
    2 t + 2 tsp prepared mustard
    4 tsp salt
    3 qt    milk
    24 hard boiled esgs, sliced
    24 slices toast

    procedures:
    1. melt fat, blend in flour. add seasoning, gradually stir in milk.
    2. cook, stirring constantly until thickened.
    3. add eggs, do not stir, heat to serving temperature.
    4. serve on toast

    Source KJFSC

    Category Breakfast, Eggs | Tags: | Comments Off