Buy wholesale - original bulk size or any smaller size you choose

"The more you buy, the less you pay"

Established 1963 : Shipping worldwide since 1975

Organic : Fairtrade : Vegetarian : Special Diet : Gluten Free : Vegan : Wheat Free : Raw : Dairy Free : Wholefoods

Choose a department:

Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

Search recipes

Filter your search:

Search tips...

Rated excellent by our customers

Romanian Eggs on Toast

Name: Romanian Eggs on Toast
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 4 chunky slices of country bread; 4 eggs, poached; 50g butter, plus extra for frying the bread; 2 tbsp plain flour; 300ml milk; 1 leek OR; 1 bunch salad onion; 50g cheddar, grated

Try this recipe for a creative way of serving poaching eggs.

Customer Rating:
5.0

(1 votes)

Posted by: kim
On: 03/08/2010

Cuisine

British

Time

15 - 30 mins

Skill Level

Confident

Serves

Courses etc.

Breakfast
Nibbles and Snacks
Recipes for kids
Starters

You will need

Ingredient	Add
4 chunky slices of country bread
4 eggs, poached	Awaiting stock	More products
50g butter, plus extra for frying the bread	Available only in our Edinburgh shops	More products
2 tbsp plain flour		More products
300ml milk	Awaiting stock	More products
1 leek OR		More products
1 bunch salad onion	Awaiting stock	More products
50g cheddar, grated	Available only in our Edinburgh shops	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Finely chop the leek or spring onion and then fry lightly in the butter. Add the flour to make a roux and then slowly add the milk to make a sauce. It needs to be a similar thickness to the Bechamel used on Lasagne.
Fry the slices of bread in butter and lay flat in an ovenproof dish, sprinkle with a good pinch of Paprika.
Poach the eggs and place one on each slice of bread.
Pour the leek or spring onion bechamel sauce over, add the tomato slices if using, and top with the cheese.
Finish with a dash of freshly ground black pepper and put in a pre heated oven for a few minutes to melt and brown the cheese.