Fiddleheads on Toast
Yield
1 servingPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
fiddlehead ferns
|
* |
| 1 | x |
bread
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
fiddlehead ferns
|
* |
| 1 | x |
bread
toasted |
*
|
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.
