Recipes by Ann Metts tagged eggs
head iceberg lettuce, bunch watercress, head frisée, head romaine lettuce, cherry tomatoes, quartered vertically, whole poached or roasted chicken breasts, skinned and cut into ½-inch cubes, strips best-quality smoky bacon, cooked until crisp, blotted on paper towels, and crumbled, 6 hard-boiled eggs, chopped, Roquefort or other crumbly blue cheese, coarsely grated, 2 avocados, cut into ½-inch cubes (at the last minute so they don't discolor), ¼ cup finely minced chives, Brown Derby Old-Fashioned French Dressing (see recipe below)
created at the Brown Derby restaurant in Hollywood, 1937.
stick butter, flour, dry/wet mustard (optional), salt, pepper, milk, 12-14 eggs
My family's long-honored Easter tradition, this hard-boiled egg & white sauce on hardy toast sprinkled with parmesan cheese is a delicious and filling breakfast treat.
Hard cooked eggs, dried onion flakes, of Tabasco sauce, ¼ cup mayo or salad dressing
Great dish for brunch with guests.