Here’s a great recipe for brunch or for a light buffet any time of the day. I always add a tablespoon of freshly-grated Parmesan to the egg mixture.
1 cup finely chopped/shredded white onions
1/3 cup butter
1/4 cup flour
2 cups of milk
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 hard boiled eggs, peeled and sliced (reserving 4 center slices for garnishment)
2 tablespoons Parmesan cheese
1 tablespoon of paprika
In a large skillet sauté onion in butter until clear/transparent; stir in flour and cook slowly 3-5 minutes more. Blend in milk and egg yolk until smooth. Add salt and pepper. Cook, stirring constantly, 8-10 minutes longer or until sauce thickens. Remove from heat, add sliced eggs and mix lightly. Spoon into 2 8-oz casseroles and sprinkle with paprika and Parmesan cheese mixed together. Bake at 350 degrees until bubbling. Garnish with eggs slices; serves two. This is a wonderful breakfast or brunch recipe, and can be served in a casserole with toasted French bread slices.
The British have an absolute genius when it comes to naming foods; there’s bangers and mash, which are nothing more than sausages and mashed potatoes; Welsh rabbit, a dish made with bread and cheese; spotted dick, a pudding made with suet and fruit; and toad in the hole, eggs or sausages in bread. You can also include laver bread (seaweed), black pudding (blood sausage), haggis (stuffed sheep’s stomach), and many others, but my favorite is a fool.
In Britain, a fool is nothing more than fruit in whipped cream or more traditionally sweet custard, sort of an unfrozen parfait (which, by the way, in Britain is what they call a pâté). For instance, in England, what we’d call peaches and cream would be called a peach fool. The oldest versions of a fruit foole, which use gooseberries, may date back to the 15th century, though it is first mentioned as a dessert (together with the trifle) in 1598, and the earliest recipe dates to the mid-17th century. Why it’s called a fool is anyone’s guess, though some claim it derives from the French verb fouler meaning “to crush” or “to press” (as in pressing grapes for wine), a claim dismissed by those pontificating nitpickers of the Oxford English Dictionary as “baseless and inconsistent with the early use of the word”.
Most recipes you find today are nothing more than whipped cream and fruit. Unsurprisingly, you’re not going to find gooseberries used very often at all, since even if you find them they’re going to cost you an arm and a leg, but we have many types of fruit available here throughout our long warm season: Louisiana strawberries, foraged blackberries, Chilton County peaches, figs from your grandmother’s tree, hill country blueberries, even that good late-season cantaloupe from the Ozarks as well as the early Florida Valencias. But simply using whipped cream is improper, and substituting yogurt or even worse vanilla pudding is just trashy; to make a proper fool, you must make custard.
For six servings, scald two cups milk and add to a blend of two well-beaten eggs with a half cup sugar. Put in a double boiler and heat. As it begins to thicken, add a tablespoon of corn starch blended very well in a tablespoon of milk. Once very thick, refrigerate. As to the fruit, it should be chopped or sliced and macerated with a sugar (a quarter cup sugar to two cups of fruit) to leach out the excess water. Layer fruit, custard and sweetened very stiff whipped cream in a pretty glass, and refrigerate until serving.