Baked Eggs

Ingredients

• a fresh egg
• a morsel of butter
• a seasoning of salt
• a seasoning of pepper
• minced parsley and chives

Method

1. 1

   Butter patty pans, sprinkle with parsley and chives, break an egg into each, add butter, salt, and pepper, and bake until lightly set.

2. 2

   Serve on hot buttered toast with toppings as desired.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 12. The excerpt below is the record exactly as published.

a seasoning of pepper and salt; break two or three eggs, according to the size you wish your dish to be (one egg and two tomatoes a head is the usual reckoning), into the mixture, stir it over the fire till the eggs are thoroughly “ scrambled,” and serve very hot. Pieces of cold cooked potato cut into cubes, dice of cold bacon, sliced sausage, minced parsley, chives, finely-sliced shallot, &c., are all added to this disb, which is a special blessing for thrifty housewives, as it produces a dainty dish out of the merest scraps. It is manifestly impossible in a book of this size to attempt anything exhaustive in the matter of egg cookery, so that only a few recipes will be given as specimens, and the intelli- crent cook must use them as stepping stones to further variety. Baked Eg^s. — Butter some patty pans and sprinkle 24 BREAKFAST AND LUNCH DISHES. them with minced parsley and chives, then break a fresh egg carefully into each, put a morsel of butter and a seasoning of salt

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