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Eggs Buckingham Recipe
|All purpose flour||2 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Sliced smoked beef||3 Ounce, snipped (1 3-Ounce Package, Snipped 1 Cup)|
|Rusks||4 Large, buttered (Each About 4 Inches In Diameter)|
Serving size: Complete recipe
Calories 1274 Calories from Fat 754
% Daily Value*
Total Fat 85 g130.3%
Saturated Fat 43.7 g218.4%
Trans Fat 0 g
Cholesterol 1004.7 mg
Sodium 657.2 mg27.4%
Total Carbohydrates 70 g23.4%
Dietary Fiber 2.9 g11.7%
Sugars 23.7 g
Protein 61 g121.9%
Vitamin A 55.5% Vitamin C
Calcium 46.1% Iron 28.6%
*Based on a 2000 Calorie diet
Blend in all-purpose flour and dash pepper.
Thoroughly stir in the 1 1/4 cups milk.
Micro-cook, uncovered, 1 minute; stir.
Cook till thickened and bubbly, 2 to 3 minutes more, stirring sauce every 30 seconds to remove all lumps.
Stir in snipped smoked beef; cover surface of sauce and set aside.
In a 9-inch glass pie plate micro-melt the 1 tablespoon butter or margarine 30 to 40 seconds.
In a small bowl beat eggs with the 1 tablespoon milk, dash salt, and dash pepper.
Pour beaten egg mixture into pie plate with the melted butter.
Micro-cook, covered, till eggs are slightly softer than desired for scrambled eggs, 2 1/2 to 3 minutes, stirring through entire mixture every 30 seconds.
Arrange buttered rusks on serving plate.
Divide and spoon egg mixture over rusks; cover with beef sauce.
Micro-cook, covered, till heated through, 1 to 1 1/4 minutes for four servings.