Monday, May 23, 2011

Savoury Eggs on Toast

4 eggs. 1 tablespoon very fine bread crumbs. 1 teaspoon minced parsley. A little butter. ¼ teaspoon salt. ¼ teaspoon pepper. ½ teaspoon mixed herbs. Buttered toast.

Have ready four well-greased saucers, break the eggs carefully, allowing the white of each egg to drop into a saucer, place the yolks together in a basin and beat them, then stir in the bread crumbs, parsley, herbs, salt and pepper. Well butter four egg cups, fill them with the mixture and stand them in a flat saucepan containing sufficient hot water to reach within a quarter of an inch of the brims, (care must be taken that it does not enter them), and keep the water just below simmering point for about half an hour, or until the mixture has just set. Prepare four rounds of hot buttered toast, place on these the whites, which should have been placed in the oven just long enough to set, turn out the contents of the egg cups on the top, and serve at once.

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