Eggs Baked in Little Dishes

Ingredients

• six eggs
• sprinkling with salt
• sprinkling with pepper
• butter
• a little parsley

Method

1. 1

   Butter little dishes, put one egg in each, sprinkle with salt, pepper, and butter, and a little parsley.

2. 2

   Place the dishes in the oven until the eggs are firm, and serve them in the small dishes, one on each plate.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 5. The excerpt below is the record exactly as published.

Eggs Baked in Little Dishes Margaret's mother had some pretty little dishes with handles, brown on the outside and white inside. These Margaret buttered, and put one egg in each, sprinkling with salt, pepper, and butter, with a little parsley. She put the dishes in the oven till the eggs were firm, and served them in the small dishes, one on each plate. Eggs with Cheese 6 eggs. 2 heaping tablespoonfuls Parmesan cheese. Y2 teaspoonful salt. Pinch of red pepper. Beat the eggs without separating till light and foamy, and then add the cheese, salt, and pepper. Put a tablespoonful of butter in the frying-pan, and when it is hot put in the eggs, and stir till smooth and firm. Serve on small pieces of buttered toast. Parmesan cheese is very nice to use in cook- ing ; it comes in bottles, all ready grated to use. 28 A LITTLE COOK BOOK Eggs with Bacon Take some bacon and put in a hot frying-pan, and cook till it crisps. Then lift it out on a hot dish and put in the oven. Break six eggs

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