Baked Eggs on Toast
From Original White House Cookbook, 1887
Serves 6
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 177. The excerpt below is the record exactly as published.
BAKED EGGS ON TOAST. Toast six slices of stale bread, dip them in hot salted water and but- ter them lightly. After arranging them on a platter or deep plate, break enough eggs to cover them, breaking one at a time and slip over the toast so that they do not break; sprinkle over them salt and pep- per and turn, over all some kind of thickened gravy — either chicken or lamb, cream or a cream sauce made the same as “White Sauce”; turn this over the toast and eggs and bake in a hot oven until the eggs are, set, or about five minutes. Serve at once. HAM TOAST. Take a quarter of a pound of either boiled or fried ham, chop it fine, mix it with the yolks of two eggs, well beaten, a tablespoonful of butter, and enough cream or rich milk to make it soft, a dash of pepper
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