Convent Eggs

Ingredients

• four eggs
• one ounce of butter
• a teaspoonful of flour
• half-a-pint of milk
• salt
• pepper

Method

1. 1

   Boil eggs for 10 minutes, cool, peel.

2. 2

   In a frying pan, melt butter, add onion, flour, milk, salt, and pepper.

3. 3

   Cut eggs into pieces, add to the pan, and serve on toast.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

Convent Eggs. Boil four eggs for ten minutes, put them into cold water ; peel and skin one onion very thin ; then put into a fryingpan one ounce of butter, and, when melted, add the onion, a teaspoonful of flour, half-a-pint of milk, salt, and pepper

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