Beauregard Eggs

Ingredients

• 6 eggs
• 1 cup cream sauce
• 6 slices buttered toast

Method

1. 1

   Put the eggs in the water over the fire and let them boil for fifteen or twenty minutes.

2. 2

   Prepare the toast and set it in the oven to keep hot.

3. 3

   Remove the eggs from their shells; cut them in halves lengthwise or chop them fine and put them over the toast.

4. 4

   Make a cream sauce; pour over all; garnish with parsley and serve.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 49. The excerpt below is the record exactly as published.

BEAUREGARD EGGS 6 eggs s 1 cup cream sauce 6 slices buttered toast

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