Eggs and Ham Dariolcs

Ingredients

• Butter some tiny tin moulds
• chopped rongue, or ham, or chicken
• finely chopped parsley
• Break a fresh egg into each mould
• a little piece of butter

Method

1. 1

   Stand the moulds in a stewpan or frying-pan, letting the hot water come nearly to the top of moulds, and cook in the oven till the eggs are lightly set.

2. 2

   Take them up, pass a small knife round the moulds, and turn them out on a dish on little round pieces of toast or fried bread.

3. 3

   Pour tomato butter round them, and serve hot for breakfast or luncheon.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 90. The excerpt below is the record exactly as published.

Butter some tiny tin jnoulds. Sprinkle them round with chopped rongue, or ham, oi’ chicken, and finely chopped parsley. Break a fresh egg into each mould

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