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LOCATION: Recipes >> Eggs Dairy >> Eggs on Toast

Print this Recipe    Eggs on Toast

Per person, hard-cook two or three eggs and make 2 slices whole-wheat
or salt-rising toast.

Make a medium white sauce. Per 2 c. sauce, which will feed 3 or 4
people, melt in about 1/2 c. or to taste) grated Gruyere or Swiss
cheese and add a tbsp. of sherry or _shao xing_ and a generous
pinch of tarragon. Add black pepper to taste. Keep warm; wrapping
pan in a towel usually works well.

Saute fresh mushroom caps in a little butter seasoned with a clove
of garlic till the juices flow. Pepper these too if desired.

Arrange toast on plates, two slices per person. Slice eggs and
arrange on toast. Spoon mushrooms and their juices and butter onto
eggs. Pour sauce over top, and serve immediately with cold brut
champagne and/or good coffee, and fruit or a green salad.

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