Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Fiddleheads On Toast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 1

Fiddlehead ferns
Fiddleheads on Toast I: Cook fiddleheads; drain. Arrange on squares
oftoasted bread or on toasted English muffin halves. Pour rich white
saucewith diced, hard-boiled eggs added over all. Serve sprinkled
withpaprika.Fiddleheads on Toast II: Cook fiddleheads; drain. Arrange
on toast andtop each serving with slices of crisp-fried bacon and a
generous amountof white sauce, either plain or with cheese
added.Fiddleheads on Toast III: Cook fiddleheads; drain. Roll
fiddleheads inthin ham slices; broil and serve on toast or toasted
English muffinhalves with white sauce to pour over. Add cheese to the
white sauce, ifdesired.From The Wild Flavor by Marilyn Kluger. Los
Angeles: Jeremy P.Tarcher, Inc., 1984. Pg. 250. ISBN 0-87477-338-5.
Typed for you byCathy Harned.From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 1225
Calories From Fat: 74
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 2764.8mg
Potassium: 537.6mg
Carbohydrates: 237.8g
Fiber: 11.9g
Sugar: 13.8g
Protein: 49.9g

Scale this recipe to Servings [?]