Egg and Ham Toasts

Ingredients

• 5 rounds of fried bread
• 2 ozs. of ham
• 1 gill of cream
• 5 eggs
• 1 spoonful of chopped parsley
• 1 teaspoonful of lemon juice

Method

1. 1

   Fry some rounds of bread sufficiently large to hold a poached egg.

2. 2

   Before frying, mark them lightly with a cutter about an inch from the edge all the way round.

3. 3

   The bread must be an inch in thickness.

4. 4

   When fried, run a knife round the mark and take out the middle; care must be taken so as to leave about half an inch thickness at the bottom.

5. 5

   Fill up the space with finely chopped ham moistened with the cream; add chopped parsley, a little lemon juice and cayenne.

6. 6

   Place a poached egg on the top of the mixture and serve very hot.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 12. The excerpt below is the record exactly as published.

Egg and Ham Toasts. For Four Persons. — 5 rounds of fried bread ; 2 ozs. of uiam ; 1 gill of cream ; 5 eggs ; 1 spoonful of chopped warsley ; 1 teaspoonful of lemon juice

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