Chop
the remaining egg slices.
Not exact matches
Place on the griddle and repeat with
remaining slices of bread until the
egg mixture is gone.
Remove from skillet, and cook
remaining bread
slices, pouring any
remaining egg mixture over uncooked tops of
slices.
Place one
slice cheese over the
eggs on each sandwich; top with
remaining bread, buttered side up.
Arrange the asparagus, pimiento strips, artichoke hearts, chorizo
slices, green peas, and
remaining half of the diced ham decoratively around and over the raw
eggs in each casserole.
To serve, scoop desired amount of
egg salad onto 4
slices of pumpernickel and top with the
remaining 4
slices.
1 Tablespoon vegetable oil 2 medium onions, cut into medium dice 1 whole chicken (about 4 pounds), breast removed and split;
remaining chicken cut into 2 - inch pieces Salt 2 bay leaves 1 large carrot, peeled and
sliced 1/4 inch thick 1/2 teaspoon dried thyme leaves 2 cups (3 ounces) hearty
egg noodles (or 1/4 -1 / 3 cup dry stars pasta) Ground black pepper 1/4 cup mined fresh parsley leaves
Drape salmon
slices over
eggs, garnish with
remaining 1 Tbsp.
Pour about 1/4 cup of the
remaining egg - milk mixture over top of the
slices.
Pour any
remaining egg mixture over bread
slices.
Try soft - boiling your
egg, so the yolk
remains slightly runny, or hard - boil it and
slice it.
Spread mixture on 1
slice of bread; cover with
egg, tomato, and
remaining bread