Dutch Eggs

Name: Dutch Eggs
Ingredients: Heat some butter in a pan; then break in as many ^gs as needed; add some sliced onions; sprinkle with salt; and red pepper; and pour over some lemon-juice; Serve as hot as possible on toast

From 365 foreign dishes, 1908

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 2. The excerpt below is the record exactly as published.

Dutch Eggs. Heat some butter in a pan ; then break in as many ^gs as needed and fry them ; add some sliced onions. Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over some lemon-juice. Serve as hot as pos- sible OD toas

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