Baked Eggs (Maltaise Fashion)

Ingredients

• Cover 6 eggs with boiling water
• Have ready a cup of white sauce
• 2 tablespoons each of butter
• 2 tablespoons each of flour
• 1/2 teaspoon each of salt
• 1/2 teaspoon each of pepper
• 1 cup of white broth or milk
• sprinkle this with 2 tablespoons grated cheese
• Stir 1/2 cup cracker crumbs into 1/2 cup melted butter

Method

1. 1

   Cover eggs with boiling water and let stand for 30 minutes.

2. 2

   Place in cold water, cool, and shell.

3. 3

   Cut in thick slices.

4. 4

   Spread a layer of sauce in a buttered baking dish, add hot cooked tomatoes, sprinkle with cheese, layer sliced eggs, and repeat.

5. 5

   Top with cracker crumbs mixed with butter.

6. 6

   Bake until hot and crumbs are brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 45. The excerpt below is the record exactly as published.

BAKED EGGS (MALTAISE FASHION)— Mrs. Geo. Rodden. Cover 6 eggs with boiling water and let them stand % of an hour, place in cold water and when cooled, shell. Cut in thick slices. Have ready a cup of white sauce made of 2 tablespoons each of butter and flour, % teaspoon each of salt and pepper, and 1 cup of "white broth or milk, or % each. Spread a layer of sauce on a 'buttered! baking dish, add a few spoons of hot cooked tomatoes, simmered until dry, sprinkle this with 2 tablespoons grated cheese, then add a layer of sliced eggs, and cover with other ingredients in same order as before. Stir Vz cup cracker crumbs into % cup melted butter a

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