Eggs a la Princesse

Ingredients

• Six eggs
• 2 oz. finely-minced ham
• 1 teaspoonful chopped parsley
• 1 oz. butter

Method

1. 1

   Butter a dish and break into it the eggs, and bake them for three minutes or till set.

2. 2

   When done take a round cutter and cut each egg neatly, leaving a white border round the yolk.

3. 3

   Butter some rounds of toast the same size as the egg, cover with the chopped ham, lift each egg carefully on to the top of the ham; dish, and sprinkle with the parsley.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 46. The excerpt below is the record exactly as published.

Eggs a la Princesse. Six eggs, 2 oz. finely-minced ham, 1 teaspoonful chopped parsley, 1 oz. butter

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