Eggs a la Turque

Ingredients

• 3 or 4 eggs
• A little minced ham
• Some small rounds buttered toast
• A little minced parsley
• 1 oz. butter

Method

1. 1

   Dissolve the butter in an enamelled frying pan, break into it the eggs, fry gently until set, taking care the yolks do not get too close together; when set take a round cutter, just a little larger than the yolk, and cut out the yolk with a small border of white round each, cover the rounds of buttered toast with the minced ham, lift carefully each round of egg on to the top of the ham; dish neatly, and sprinkle over with minced parsley.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 65. The excerpt below is the record exactly as published.

EGGS a la TURQUE. 3 or 4 eggs A little minced ham, chicken, or tongue Some small rounds buttered toast A little minced parsley 1 oz. butter

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