Eggs Baked with Asparagus
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 8. The excerpt below is the record exactly as published.
EGGS BAKED WITH ASPARAGUS.— Cut 2 dozen stalks of asparagus into inch pieces, removing all the hard parts; boil until tender in salted water, drain and put into a baking dish. Pour over 1 cup of drawn butter sauce, break 6 eggs on top, put a piece of butter on each one, and a light sprinkle of salt and pep- per. Let cook in a quick oven until the eggs are firm; serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. BAKED EGGS AND BACON.— 'Cut very thin slices of bacon, allowing 2 slices for each egg to be used. Fry the meat very crisp and brown, and arrange the slices in groups of two on a large flat plate. Break 1 egg over each group, bake in a hot oven and serve. — Mrs. Ernest D. Dean, Glen View, 111. BAKED EGGS IN MACARONI.— Cook tender, % pack- age of macaroni in boiling salted water. Make 2 cups of thin white sauce. Place layer of macaroni in a small covered baking dish, sprinkle with grated cheese, then break eggs and arrange on macaroni; cover with the remainder of the macaroni. Pour white sauce over all and sprinkle top with grated cheese and bread crumbs. Bake in moderate oven thirty minutes. Poach as many eggs as there are persons to be served. Serve one egg and a por- tion of macaroni to each person. — Mabel A. Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS BAKED IN TOMATO.— Cut a slice from stem end of small tomatoes, scoop out pulp, drop in egg, sprinkle with salt and pepper
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