Eggs à la Buckingham

Ingredients

• Have as many slices of toast as there are persons to be served
• dip the crusts of the toast in hot water
• or pour hot salted milk over them
• Make a cream sauce
• scramble as many eggs as there are persons to be served
• sprinkle grated cheese over the top

Method

1. 1

   Have as many slices of toast as there are persons to be served.

2. 2

   Either dip the crusts of the toast in hot water or pour hot salted milk over them.

3. 3

   Make a cream sauce and cover toast and scramble as many eggs as there are persons to be served, pour over cream sauce and sprinkle grated cheese over the top to suit taste.

4. 4

   Set in oven just long enough to melt cheese.

5. 5

   Serve at once.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 11. The excerpt below is the record exactly as published.

EGGS A LA BUCKINGHAM.— Have as many slices of toast as there are persons to be served. Either dip the crusts of the toast in hot water or pour hot salted milk over them. Make a cream sauce and cover toast and scramble as many eggs as there are persons to be served, pour over cream sauce and sprinkle grated cheese over the top

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