| 1 | Fiddleheads on toast i: cook fiddleheads; drain. |
| 2 | Arrange on squares of toasted bread or on toasted english muffin halves. |
| 3 | Pour rich white sauce with diced, hard-boiled eggs added over all. |
| 4 | Serve sprinkled with paprika. |
| 5 | Fiddleheads on toast ii: cook fiddleheads; drain. |
| 6 | 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. |
| 7 | Fiddleheads on toast iii: cook fiddleheads; drain. |
| 8 | Roll fiddleheads in thin ham slices; broil and serve on toast or toasted english muffin halves with white sauce to pour over. |
| 9 | Add cheese to the white sauce, if desired |
