Breton Eggs

Ingredients

• 3 eggs
• 3 slices of bread
• 4 ozs. cheese grated
• 1 saltspoonful salt
• I saltspoonful pepper
• pinch of cayenne
• a dust of nutmeg

Method

1. 1

   Butter a pie dish, about one-pint size, butter the bread, put a layer of grated cheese on the bottom of the pie dish, lay a slice of the bread and butter over, then sprinkle a layer of cheese on this.

2. 2

   Season between each layer with pepper and salt, and continue with alternate layers of cheese and bread until the dish is full.

3. 3

   Sprinkle the cayenne and just a light dust of nutmeg on the final layer.

4. 4

   Beat the eggs well, pour this over the bread, etc., and allow to soak for ten minutes, then bake in a moderate oven for twenty minutes, and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 99. The excerpt below is the record exactly as published.

BRETON EGGS. 3 eggs 3 slices of bread 4 ozs. cheese grated 1 saltspoonful salt I saltspoonful pepper pinch of cayenne a dust of nutmeg

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