Buttered Eggs

Ingredients

• 1 oz. butter
• 1 tablespoonful milk
• Salt
• pepper
• 2 eggs
• 4 small rounds of buttered toast
• Parsley or water-cress

Method

1. 1

   Put the butter, milk and seasonings into a white-lined pan.

2. 2

   When warm, add the beaten eggs.

3. 3

   Stir with a wooden spoon over gentle heat till lightly set.

4. 4

   Place on the rounds of buttered toast.

5. 5

   Serve very hot, garnished with parsley or water-cress.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 31. The excerpt below is the record exactly as published.

Buttered Eggs. 1 oz. butter. 1 tablespoonful milk. Salt and pepper. 2 eggs. 4 small rounds of buttered toast. Parsley or water -cress. Method : Put the butter, milk and seasonings into a white-lined pan. When warm, add the beaten eggs. Stir with a wooden spoon over gentle heat till lightly set. Place on the rounds of buttered toast. Serve very hot, garnished with parsley or water-cress

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