Egg Toastette

Ingredients

• a slice of toast
• 1 or 2 eggs
• in a moderate oven
• salt
• pepper
• small sprigs of parsley

Method

1. 1

   Soften toast with hot milk.

2. 2

   Separate eggs, beat whites stiffly, pile over toast, and place yolk in the center.

3. 3

   Sprinkle with salt and pepper, bake until set and brown.

4. 4

   Serve immediately, garnished with parsley.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 69. The excerpt below is the record exactly as published.

EGG TOASTETTE Take a slice of toast, well browned, place on a granite pie tin and pour sufficient hot milk over it to soften it. Take 1 or 2 eggs and separate the yolks and whites, beat the whites stiffly and pile over the toast and put the yolk in the centre. Sprinkle salt and pepper, put in ;i moderate oven to set and deli- cately brown. Serve immediately. Garnish with small sprigs of parsley

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