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Despite what Garfield the Cat says about Lasagna, I've always considered eggs to be one of nature's most perfect foods. Even during a period when eggs were criticized for being high in cholesterol, we still ate them.  Now they are confirmed as healthy by the Heart Foundation.  We use Eggland's Best, which are higher in Omega 3 healthy fats, and raised without hormones and virtually with no antibiotics.  And in lean times, they're cheaper than meat!  Try this dish just before payday.

Easy Granny's Eggs

4 or 5 eggs
2 onions
3 Tbsp non-hydrogenated margarine such as Smart Balance
3 Tbsp flour
1 1/2 C. skim or low-fat milk
salt &
black pepper to taste
pinch of
nutmeg if desired
1 Tbsp chopped parsley or sprinkle of dried parsley
chopped bacon or ham, or crumbled sausage (optional)

Cover eggs with cold water.  When they come to a full rolling boil, turn medium low for ten minutes.

While eggs cook, melt margarine in a skillet.   If using uncooked meat, add now.  Add onions.   Stir, and cook on medium head until onions are soft and golden.  If using  cooked chopped meat, add it now.  Add flour, salt, black pepper and nutmeg if desired, and blend well.  Set aside to cool a bit while you peel the eggs.

Add milk slowly, stirring so it doesn't lump.   Bring to a boil to thicken.  If too thin, boil, stirring constantly.  If too thick, add a little more milk.

Cut eggs in quarters, and pour gravy over them.   Garnish with parsley and a bit more black pepper, if you wish.

 

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201
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