Eggs A La Athertonwood

Ingredients

• six medium-sized thick summer squash
• half a teaspoon of olive oil
• salt
• pepper
• break an egg in each
• sprinkle with grated cheese
• crumbs
• a spoonful of tomato or cream sauce

Method

1. 1

   Steam squash until almost tender, scoop out some interior, add oil, salt, and pepper.

2. 2

   Place in a baking pan, break an egg in each, sprinkle with cheese, salt, pepper, and crumbs, and bake until eggs are set.

3. 3

   Serve with sauce.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 24. The excerpt below is the record exactly as published.

EGGS A LA ATHERTONWOOD Select six medium-sized thick summer squash; remove the skin carefully and pare away all irregularities ; then steam until almost tender. Cut a circle, two inches across, from the stem end and scoop out half of the interior; then pour half a teaspoon of olive oil, or melted butter, in each ; add salt and pepper and place in a baking pan ; break an egg in each, sprinkle with grated cheese, salt and pepper and crumbs, and bake until the eggs are set ; then pour a spoon- ful of tomato or cream sau

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