Baked Eggs

Ingredients

• half a dozen eggs
• a layer of fine bread crumbs
• a little salt
• a little pepper
• lumps of butter

Method

1. 1

   Sprinkle thickly a layer of fine bread crumbs on a pie-plate.

2. 2

   Break a half dozen eggs over this foundation; scatter lumps of butter and a little salt and pepper over all; set in the oven and cook about four minutes.

3. 3

   Serve in the same dish.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 93. The excerpt below is the record exactly as published.

BAKED EGGS. Sprinkle thickly a layer of fine bread crumbs on a pie- plate. Break a half dozen eggs over this foundation ; scat- ter lumps of butter and a little salt and pepper over all; set in the oven and cook about four minutes. Serve in the same dish. SCALLOPED EGGS. Chop six hard-boiled eggs, not too fine; put them into a baking-dish, with alternate layers of bread crumbs, butter, and salt, having the bread crumbs on top; pour over all one tea-cupful of rich milk ; set in the oven to bake until brown. Mrs. Nannie Green. SCRAMBLED EGGS. Put a lump of butter the size of a hen's egg into a hot frying-pan. When melted and very hot, toss in a half dozen eggs which have been previously broken into a dish ; sprinkle over them salt and pepper, and with a spoon stir from right to left, mixing all well together. Serve at once in a hot dish. The New Kentucky Home Cook Book. 183 FRIED HAM AND EGGS (See page 62.) SPANISH EGGS. Steam one hour one tea-cupful of rice in one quart of water, to which has been added one tea-spoonful of salt. When done, stir in a table-spoonful of butter, and spread lightly on a dish. On the rice place six eggs, over which scatter salt and pepper and a little drawn butter ; set it in the oven until the eggs are cooked. Serve very hot. Poached eggs are very nice served in this way. BREADED EGGS. Boil hard half a dozen eggs

Cook this with the app: pantry check, scaling, and the assistant.