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Continental Eggs

Continental Eggs recipe image
This classic Continental Eggs dish offers a comforting blend of savory flavors and textures. Hard-cooked eggs are sliced and arranged over buttered toast, then generously topped with a luxurious sauce made from sauted onions, mushrooms, garlic, and dry red wine. The sauce is thickened with flour and enriched with beef bouillon, creating a hearty, aromatic gravy that complements the eggs perfectly. Seasoned with thyme, marjoram, and pepper, it delivers a robust, home-style taste. Ideal for a cozy brunch or a light dinner, this recipe brings together simple ingredients to create an elegant yet satisfying meal that feels both nostalgic and indulgent.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 632.3
Description
This classic Continental Eggs dish offers a comforting blend of savory flavors and textures. Hard-cooked eggs are sliced and arranged over buttered toast, then generously topped with a luxurious sauce made from sauted onions, mushrooms, garlic, and dry red wine. The sauce is thickened with flour and enriched with beef bouillon, creating a hearty, aromatic gravy that complements the eggs perfectly. Seasoned with thyme, marjoram, and pepper, it delivers a robust, home-style taste. Ideal for a cozy brunch or a light dinner, this recipe brings together simple ingredients to create an elegant yet satisfying meal that feels both nostalgic and indulgent.
Ingredients
  • 1 tablespoons Butter or margarine
  • 2 tablespoons Flour
  • 1/2 teaspoons Sugar
  • 1/8 teaspoons Ground thyme
  • 1 ds Ground pepper
  • 1/2 cups Water
  • 4 Hard-cooked eggs
  • 6 small Onions,quartered
  • 2 1/2 oz Sliced mushrooms,drained
  • 1 clove Garlic,crushed
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Ground marjoram
  • 1 cups Dry red wine
  • 1 teaspoons Instant beef bouillon
  • 4 Sliced Buttered toast
Directions
  1. 1
    Melt the butter in a 10-inch skillet over medium heat.
  2. 2
    Add the quartered onions and cook, stirring occasionally, until they are light brown and tender.
  3. 3
    Add the sliced mushrooms and cook, stirring, for about 2 minutes until softened.
  4. 4
    Stir in the flour, crushed garlic, sugar, salt, ground thyme, ground marjoram, and ground pepper.
  5. 5
    Cook the mixture over low heat, stirring constantly, until it becomes hot and bubbly and the raw flour taste is gone.
  6. 6
    Remove the skillet from heat and stir in the dry red wine, water, and instant beef bouillon until well combined.
  7. 7
    Return the skillet to heat and bring the sauce to a boil, stirring constantly to prevent lumps.
  8. 8
    Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the sauce is thick and flavorful.
  9. 9
    While the sauce simmers, slice the hard-cooked eggs.
  10. 10
    Arrange the egg slices on top of the buttered toast slices.
  11. 11
    Spoon the hot mushroom and wine sauce generously over the eggs on the toast.
  12. 12
    Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 632.3kcal
% Daily Value *
Total Fat 40.1g62%
Saturated Fat 19.9g100%
Cholesterol 448.8mg150%
Sodium 1868.3mg78%
Total Carbohydrate 38.8g13%
Dietary Fiber 9.2g37%
Sugars 9.3g
Protein 26.6g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: continental eggs, eggs with sauce, mushroom sauce, red wine sauce, hard boiled eggs, comfort food, brunch ideas, easy dinner, garlic onions, beef bouillon, thyme marjoram, toast topping, hearty meal, classic recipe, sauteed mushrooms, quick main, egg brunch, savory eggs, international cuisine, simple cooking
Read it online: https://www.chefs-mate.com/recipe/continental-eggs/