Egg and Tomato Ramekins

Ingredients

• six eggs
• three tomatoes
• six slices of bacon
• four pieces of buttered toast
• one dessert-spoonful of chopped parsley
• one tablespoonful of finely chopped ham
• one ounce of butter

Method

1. 1

   Butter ramekin cases, sprinkle with ham and parsley, break an egg into each, steam in boiling water for five minutes.

2. 2

   Cook tomatoes in the oven, toast bread, and arrange with bacon and eggs on top.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 101. The excerpt below is the record exactly as published.

six eggs — finely mince two onions, and -L stew them in fresh butter, keeping them white ; sprinkle with a little flour, and moisten with a pint of boiling milk to make a smooth creamy white sauce, and cook gently for twenty minutes. Then pass this through a fine wire sieve or tammy, and transfer the preparation to a saucepan, and heat it well. The eggs must be poached hard, and cut into nice slices or quarters, and the sauce poured over very hot. Serve in an earthenware dish. 333 THE DUDLEY RECIPES EGG AND TOMATO RAMEKINS OlX eggs, three tomatoes, six slices of bacon, ^ four pieces of buttered toast, one dessert- spoonful of chopped parsley, one tablespoonful of finely chopped ham and one ounce of butter

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