Eggs and Onions

Ingredients

• butter the size of an egg
• a teaspoon of chopped onion
• 4 tablespoons of cheese
• 6 well-beaten eggs
• salt to taste
• pepper to taste
• tabasco to taste

Method

1. 1

   Melt butter in a chafing dish, add chopped onion and cook for 5 minutes.

2. 2

   Add cheese until melted, then stir in beaten eggs and seasonings.

3. 3

   Cook until eggs are done and serve on buttered toast.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 31. The excerpt below is the record exactly as published.

EGGS AND ONIONS (Chafing Dish Recipe).— Put butter the size of an egg in the chafing dish or pan and let it melt; add ^ teaspoon of chopped onion and cook 5 minutes; add 4 tablespoons of cheese, and when it is melted put in 6 well-^beaten eggs, salt, pepper and tabasco to taste

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