Egg Nests on Toast

Ingredients

• half a dozen eggs
• half a teaspoonful of salt
• one table-spoonful and a half of butter
• six small slices of toast

Method

1. 1

   Separate the two parts of the eggs, putting the whites into a bowl and keeping the yolks whole.

2. 2

   Put the salt with the whites and beat until a stiff froth is formed.

3. 3

   Toast the bread; after dipping the edges in hot water, spread the slices with butter and place them on a tin sheet.

4. 4

   Heap the whites of the eggs on the toast, make a depression in the center of each mound, and drop the whole yolks into the hollows.

5. 5

   Place the nests in a moderate oven and cook for three minutes.

6. 6

   Serve immediately on a warm dish.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 217. The excerpt below is the record exactly as published.

Egg Nests on Toast. For six nests use half a dozen eggs, half a teaspoon- ful of salt, one table-spoonful and a half of butter, and six small slices of toast. Separate the two parts of the eggs, putting the whites into a bowl and keep- ing the yolks whole by letting them remain in the half- shells until the time comes for using them. Put the salt with the whites, and beat until a stiff froth is formed. Toast the bread ; and after dipping the edges in hot water, spread the slices with butter, and place them on a tin sheet or pan. Heap the whites of the eggs on the toast. Make a depression in the centre of each mound, and after putting one-fourth of a teaspoon- ful of butter in each depression, drop the whole yolks into the hollows. Place the nests in a moderate oven, and cook for three minutes. Serve immediately on a warm dish. If ham be liked, a spoonful of it, chopped fine, may be spread on each slice of toast before the white of an egg is placed on it. Eggs Farc6. Use for six persons half a dozen eggs, one table-spoon- ful of flour, three of butter, one pint of milk, three drops of onion juice, and some salt and pepper. Boil the eggs for twenty minutes, and then drop them into cold water. Remove the shells, and after cutting an 416 MISS PARLOA'S KITCHEN COMPANION. even slice from each end of the egg, cut the eggs in two. Take out the yolks, and mash them until light and smooth ; then add one-fourth of a teaspoonful of pepper, half a teaspoonful of salt

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