On Tue, 16 Sep 2008 10:23:48 -0400, "Jean B." > wrote:

>I'm not going to type up this recipe.... As seen in the March
>1941 American Cookery, this is sliced hard-boiled eggs atop
>buttered toast with Newburg Sauce. I am thinking more of the
>usual poached eggs, maybe on English muffins, and that the sauce
>really needs some kind of seafood in it. That might not be a bad
>breakfast!

I was served something similar years ago that was quite good. I
wasn't newburg sauce but the idea was a similar idea. It was a white
sauce with a bit of dry mustard, salt, lots of white pepper & paprika.
She was one of those who likes ketchup on eggs and IIRC she put some
of that in it. When the sauce was seasoned she added the sliced hard
cooked eggs and stirred a bit until the yolks started so break down
and served it over toast. Even with the ketchup it was a pretty darn
good meal. I've made variations of it since and you're only limited
by your imagination. I'll bet a ham steak would be a nice addition.
Thanks for the reminder. I haven't made it in a long time.

Lou