Convent Eggs

Ingredients

• Boil 4 eggs hard
• Put into a frying-pan i oz. butter
• slice an onion
• a teaspoonful of flour
• about ^ pint of milk
• pepper
• salt

Method

1. 1

   Peel and slice onion, fry in melted butter.

2. 2

   Add flour, mix well, then add milk and stir until it forms a white sauce.

3. 3

   Add seasoning and eggs cut into pieces, serve hot on toast.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 50. The excerpt below is the record exactly as published.

CONVENT EGGS. Boil 4 eggs hard. Peel and slice an onion. Put into a frying-pan i oz. butter, when melted add the onion, and fry white. Add a teaspoonful of flour, mix it well, add about ^ pint of milk, stir it till it forms a nice white sauce, add pepper and salt

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