Eggs a la Bonne Femme
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 82. The excerpt below is the record exactly as published.
E^rs a la Bonne Femmc— Cut an onion into fine dice, fry it lightly in a tablespoontul of butter, then dash in a teaspoonful of vinegar. But- ter a shallow dish, sprinkle the fried onion over it, and break in five eggs
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