Egg Toast (Curried)

Ingredients

• 3 Eggs
• 1 small Onion
• 1 teaspoonful Curry Powder
• 1 pint Milk
• Salt to taste

Method

1. 1

   Cut up the onion, and fry it in a little butter till brown.

2. 2

   Add the milk, salt, and curry powder, stirring it well.

3. 3

   Beat up the eggs and add them, and cook for 5 minutes, stirring all the time.

4. 4

   Pour on thick slices of hot buttered toast, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 90. The excerpt below is the record exactly as published.

i pint Milk, 1 oz. Butter, 1 oz. Flour, 1 Onion, Salt and Pepper. Cut onion in rings and cook 5 minutes in butter with lid on. Add flour and milk gi'adually, and boil 3 minutes. Cut eggs in very thin rings, and put in pan till hot. Carnish with toast. • Egrss (Curried). Bod as many eggs as required, very hard. Cut them in half, or quarters, and lay on flat dish. Slice an apple and small onion, and fry together in butter. Stir in a dessertspoonful of cm-ry powder and 1 gill of stock, and simmer for ten minutes. Pour round the eggs, and serve hot with boiled rice or without. , Eg-g: Cutlet. Cut *mall a hard-boiled egg ;'add a tablespoonful of bread crumbs the same quantity of grated cheese, with a pinch of curry powder salt pepper, and grated nutmeg. Mix the whole with the yolk of a raw egg,’ 92 TRIED FAVOURITES COOKERY BOOK. and sliape like a mutton cutlet. Dip it in the wliite of the egg, then into the bread cmmbs and fry brown ; ganhsh with fried parsley. Egfg: and Ham, &c., Dariolcs. Butter some tiny tin jnoulds. Sprinkle them round with chopped rongue, or ham, oi’ chicken, and finely chopped parsley. Break a fresh egg into each mould, and put a little piec6 of Initter on each. Stand the moulds in a stev.pau or frying-pan, letting the hot water come nearly to the top of moulds, and cook in the oven till the eggs are lightly set. Take them up, pass a small knife round the moulds, and turn them out on a dish on little round pieces of toast or fried liread. Pour tomato butter round them, and serve hot for breakfast or luncheon. Indian Eg^g;^s. Cut a small slice from each end of some hard-boiled eggs, and cut them into halves, the round way. Take out the yolks and pound them, and mix them well with a mixture made as follavs : — A heaped teaspoonful curry iDowder, 2 oz. butter, and a dessertspoonful essence of anchovy, well blended and cooked in a stewpan. Fill the eggs with Ihis mixture, dish up, garnished with watercress and rolled bread and butter. and Parsley Dish. Boil the eggs five minutes, cut off one end, and stand them up • on a flat dish. Pour round (not over) them white sauce, with a little salt and j^epper, and finely chopped parsley, and seiwe hot. Poached Egfgfs. 3 Eggs, 1 teaspoonful Salt, 1 quart Water, and a little Lemon Juice. Have water boiling, put eggs into it in their shells for about a (Quarter of a minute, lift out and break one at a time into a saucer, holding them very low so as not to break the yolk. Add salt and lemon juice to water, and carefully slii^ the egg O'ff the saucer into the boiling water ; simmer slowly till the white is set. Lift out with a drainer, hold on a towel for a few seconds to absorb all the water. Dish on rounds of buttered toast or with bacon or ham. Poached Egrg:s with Cheese. Prepare as above, and dish on toast. Sprinkle with grated cheese, salt and pepper and brown under gas grill. Egg'S (Poached) and Potatoes. Boil some potatoes in the usual manner ; cut into slices with a shai’p knife; put a j^int of these into a pan with a teaspoonful of lemon juice, cayenne, nutmeg, s.alt, pepper, and a drop of tarragon vinegar ; pour over all a gill of milk, cover the saucepan-closely, and shake over the fire for ten minutes. Place the potatoes on a hot dish, and place poached egg over. Egg Savoury. Take four hard-boiled eggs and chop them fine, mixing with a dessertspoonful of flour, one of finely minced parsley, one of cooked ham (minced), one tablespoonful of cream, a piece of butter, and one egg. Form into balls ; dip into finely sifted bread cnunbs, and fry a golden brown. Scalloped Eggs. Boil 5 eggs 3^ minutes. Chop up when cold. Mix together TRIED FAVOURITES COOKERY BOOK. 1 tencupfiil mashetl potatoes, 1 teaoupful boil«l nee, a little Woicestei sauce, A teasiioonful vinegar, and i m. melted butter Add eggs, an season rather highly with salt and pepper. Pour into buttered dish. Sprinkle a few bread-crimilis over, dot butter over and bake. ScramblecJ Egg's and Tomatoes. Free from pips a large tomato, mince finely with 2 slices Spanish onion, add plentv butter and pepper and salt to taste. Stir on the fire till onion is quite cooked, but not coloured, then throw in 4 beaten eggs, and keep stirring till eggs are nearly set. Servo at once v.Tthin a circle of fried liread sippets. When cooking flain scrambled eggs, a feiv drops of lemon juice is an improvement. Eggs (Scotch). i 11). sausage talcen out of skin. Put in liowl with ^ lb. bread crumbs. Chop parsley very fine; add seasoning if needwl. Wet mixture with switched egg. Boil 4 eggs a quarter of an hour; take off shells. Divide mixture in four, and cover each egg with it. Then egg and bread-crumb, and fry a light brown. Halve lengthwise. Garnish with parsley, and serve with tomato sauce. Eggs (Sunshiny). 1 oz. Butter, 3 Eggs, Pepper and Salt to taste, 3 tablespoon fills of Tomato Sauce. Molt a little butter in pan, spi'inkle salt over, break as many eggs as required, and fry these for about two minutes, taking care that they do not spread too much. Pub them on a hot dish, sprinkle well with pepper, aud pour some thick tomato sauce over. Swiss Eggs. Spread 2 or. butter on bottom of a dish, and lay on it 6 thin slices f.f Gniy^ire cheese. Break 0 eggs on. this, keeping the yolks whole Spi-inkie ove rpepper and salt. Mix a teaspoonful chopped parsley and 2 oz. grated Giuiy^re cheese, and strew over. Bake in a very quick oven 10 or 12 minutes. Egg Toast (Curried). 3 Eggs, 1 small Onion, 1 teaspoouful Curry Powder, i pint Milk, Salt to taste

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