|Vintage egg basket by GoodBonesVintageCo|
Breakfast for dinner...some days there's nothing better. Having the clock strike six in the evening makes pancakes taste better than they do on a Sunday morning, excluding, of course, the Sunday mornings when someone else makes them for you. Scrambled eggs or an omelet make a fine supper, especially if enjoyed in a tiny diner that serves breakfast 24/7 and brews coffee you can stand a spoon up in. It's also possible to take elements of breakfast like eggs and spin them into a more substantial and dinner-ish dishes like spinach and feta quiche or savory bread pudding made with a crusty rye and gobs of melty swiss cheese.
|Basket of eggs by LAVintageFurnishings|
In Casseroles, a vintage 1958 leaflet from the home economics department of Pacific Gas and Electric Company, there's an interesting and somewhat unexpected little recipe that turns the humble egg into a dinner entree. Although one is familiar with dinners that start with fresh raw eggs, one had never really considered the possibility of building a dinner casserole around hard cooked eggs. Perhaps that is because one is not from the southern states, where creamed eggs on toast is a much beloved comfort food. One needs to try some of those. And, after reading the recipe, one could not help but try this as well.
The unidentified author of the recipe suggests serving these glorified creamed eggs alongside a plate of sliced tomatoes and a bowl of hot buttered carrots sprinkled with chopped parsley. It's a fast recipe that features one of our most favorite of all sauces, the bechamel. One is already bookmarking the recipe as the perfect way to use up a pile of Easter eggs.
|Vintage Fire King casserole by SimplySuzula|
Eggs De Luxe
makes 4 servings
5 hard cooked eggs
1 3-oz can sliced mushrooms
3 tablespoons butter or margarine
2 tablespoons flour
1/4 tsp salt
1/4 tsp onion salt
1/2 cup minced celery
1/2 cup packaged poultry stuffing
1/2 cup grated process American cheese
Slice eggs into shallow 1 1/2 quart casserole (10x6x2 baking dish). Drain juice from mushrooms into measuring cup; add milk to make 1 cup. In 1 tablespoon butter in saucepan, heat mushrooms 2 to 3 minutes; scatter mushrooms over eggs. Add rest of butter to saucepan; melt; stir in flour, salt, then milk mixture. Cook, stirring until thickened. Add celery; pour over eggs. scatter stuffing mixed with cheese, over top. Bake in 375 degree oven for 20 minutes or until bubbly.