Egg Nests on Toast

Ingredients

• 6 eggs
• 6 slices of toast
• 2 tablespoons butter
• 1/2 teaspoon salt
• a dash of paprika

Method

1. 1

   Separate eggs, beat whites with salt.

2. 2

   Dip toast in hot salt water, butter, and heap with beaten whites.

3. 3

   Make a depression, add yolk, sprinkle paprika, and bake until whites are light brown.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 46. The excerpt below is the record exactly as published.

EGG NESTS ON TOAST— Helen Walker. 6 eggs, 6 slices of toast, 2 tablespoons butter, % teaspoon salt. Sep- arate the eggs and keep the yolks whole by letting them remain in half the shell until ready for use. Beat the whites to a stiff froth with the salt. Dip the toast into hot salt water, butter, and heap each piece with the beaten whites. Make a depression in each mound and drop in a little piece of butter auid the yolk of the egg. A Idash of paprika on, top of each. Place in pan and bake in moderate oven about 3 min., or until the whites are a light brown. HAM AND EGGS FOR BREAKFAST— Mrs. A. A. Smith. 2 cups chopped ham, % cup milk, mixed with 2 spoons rolled crack- ers, ^ut in a deep pie pan making holes to drop in eggs and put intiv oven till eggs are set. Serve in pan. EGG TIM BALES— Mrs. Sidney B. Cushing. 6 eggs, 3 gills milk, 1 teaspoon salt,

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