Eggs A La King Recipes

POACHED EGGS A LA KING

Make and share this Poached Eggs a la King recipe from Food.com.

Provided by Tebo3759

Categories Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Poached Eggs a la King image

Steps:

Cook onion in butter till tender.
Stir in soup and dash of pepper.
Blend in milk and bring to a boil.
Reduce heat and slip eggs into sauce.
Cover and simmer until eggs are set, about 10 to 15 minutes.
Place egg on muffin and top with sauce.

Ingredients

1/2 cup chopped onion
2 tablespoons butter
1 can cream of chicken soup
1/2 cup milk
6 eggs
3 English muffins, split,toasted and buttered (or use any kind of bun)

EGGS à LA GOLDENROD

A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 4

Number Of Ingredients 7

Eggs à la Goldenrod image

Steps:

Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g

Ingredients

4 hard-cooked eggs
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

CHICKEN A LA KING I

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories Meat and Poultry Recipes Chicken

Yield 7

Number Of Ingredients 11

Chicken a la King I image

Steps:

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

Ingredients

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

EGGS A LA KING

Back in my youth when we didn't have that much money for groceries, my Mom made this once in awhile. It was cheap, but it was also very filling.

Provided by Lori Mama

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Eggs a La King image

Steps:

On medium high heat place the butter in sauce pan and melt.
Add flour and cook for few minutes. Do not brown.
Add soup mix to coat.
Mix in hot milk and bring to a low boil. Cook for aprox. 10-15 min, (stirring as to not get any lumps and doesn't stick to the bottom of the pot), or until you feel the noddles are cooked and sauce is thickened. If it gets to thick, add a bit more milk.
Slice the eggs and combine with the sauce.
We usually had this over toast or buns.

Nutrition Facts : Calories 510.9, Fat 32.3, SaturatedFat 16.5, Cholesterol 502.3, Sodium 996.9, Carbohydrate 29.9, Fiber 0.8, Sugar 1.5, Protein 24.4

Ingredients

4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
1 (2 5/8 ounce) package dry chicken noodle soup mix
4 cups hot milk
8 hard-boiled eggs

POACHED EGG A LA KING

I was looking for breakfast ideas to use up leftover turkey and turkey broth, and created this from several other recipes. Taste tested by the highly critical 9 and 11 yr olds in my house ... and passed with flying colors. I like recipes that are flexible, and in this the pimientos and turkey are optional, but we really like how they taste and how they look. Chopped green peppere would be a great addition with the onions, too. We usually eat 2 eggs per person, so I made 2 per person, but if serving with other items like breakfast potatoes, figuring one per person would be great, too, if you have a large group. It makes a lot of gravy, so you can make as many as 10 eggs easily. Chicken broth and meat instead of turkey would also be yummy, I'm sure. It presents beautifully, and elegantly.

Provided by Chef AprilAllYear

Categories Breakfast

Time 30m

Yield 8 poached eggs on biscuits, 4-8 serving(s)

Number Of Ingredients 9

Poached Egg a La King image

Steps:

*Turkey and pimientos are optional, but we liked 'em.
In large frying pan with a cover, sauté onions in butter until soft and transparent on medium high heat.
Add flour, mix well and brown (this happens very fast; be ready with the liquids).
Pour milk and broth in pan, mixing with whisk until completely combined.
Bring to a boil, whisking and scraping the bottom constantly; there should be no lumps, so mash any you may find.
Toss in turkey and pimientos and bring JUST back to a boil.
Slide eggs gently into bubbling broth and decrease heat to simmer.
Cover pan for 10 minutes to poach eggs.
Serve on open faced biscuits. Sprinkle with chives (or parsley).

Nutrition Facts : Calories 783.8, Fat 44.6, SaturatedFat 17.7, Cholesterol 469.9, Sodium 967.4, Carbohydrate 70, Fiber 2.9, Sugar 5.1, Protein 25.7

Ingredients

4 tablespoons butter
1/3 cup flour
1/2 cup onion, chopped*
1 1/2 cups milk
3/4 cup turkey broth
1/2 cup turkey, chopped*
4 ounces pimientos (*)
8 eggs
8 biscuits

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Web Oct 3, 2018 Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 …
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In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
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Eggs A La King Recipes

POACHED EGGS A LA KING

Make and share this Poached Eggs a la King recipe from Food.com.

EGGS à LA GOLDENROD

A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

CHICKEN A LA KING I

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

EGGS A LA KING

Back in my youth when we didn't have that much money for groceries, my Mom made this once in awhile. It was cheap, but it was also very filling.

POACHED EGG A LA KING

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