Eggs and Toast

Ingredients

• 2 eggs
• thinly cut slices of bread
• 1 teaspoonful of vinegar
• little salt
• a piece of butter the size of a walnut
• a few sprigs of fresh, green parsley or some sweet geranium leaves

Method

1. 1

   Take the thinly-cut slices of bread, and toast them quickly to a light brown, without burning them.

2. 2

   Drop an egg or two into boiling water into which the vinegar has been poured, and a little salt added to it.

3. 3

   Pour one tablespoonful of boiling water over a piece of butter, turn it over the toast, and if it is very dry dip the whole of it into the melted butter and water, soaking the crusts completely.

4. 4

   Skim out the eggs as soon as the whites are firmly set and put them upon the toast.

5. 5

   Edge the plate with a few sprigs of fresh, green parsley, or some sweet geranium leaves, and serve upon a salver covered with a white napkin.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 148. The excerpt below is the record exactly as published.

Eggs and Toast.—Ingredients—2 eggs, thinly cut slices of bread, 1 teaspoonful of vinegar, little salt, a piece of butter the size of a walnut, a few sprigs of fresh, green parsley or some sweet ger- anium leaves. Take the thinly-cut slices of bread, and toast them quickly to a light brown, without burning them. Drop an egg or two into boiling water into which the vinegar has been poured, and a little salt added to it. Pour one tablespoonful of boiling water over apiece of butter, turn it over the toast, and if it is very dry dip the whole of it into the melted butter and water, soaking the crusts completely. Skim out the eggs as soon as the whites are firmly set and put them uponthe toast. Edge the plate with a few sprigs of fresh, green parsley, or some sweet geranium leaves

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