Fiddleheads on Toast

Directions

Fiddleheads on Toast I:

Cook fiddleheads; drain.

Arrange on squares of toasted bread or on toasted English muffin halves.

Pour rich white sauce with diced, hard-boiled eggs added over all.

Serve sprinkled with paprika.

Fiddleheads on Toast II:

Cook fiddleheads; drain.

Arrange on toast and top each serving with slices of crisp-fried bacon and a generous amount of white sauce, either plain or with cheese added.

Fiddleheads on Toast III:

Cook fiddleheads; drain.

Roll fiddleheads in thin ham slices; broil and serve on toast or toasted English muffin halves with white sauce to pour over.

Add cheese to the white sauce, if desired.