Eggs, Broiled

Ingredients

• a slice the whole round of a quartern loaf
• six or eight eggs
• some bits of butter
• squeeze a Seville orange
• grate some nutmeg

Method

1. 1

   Toast the slice of bread lightly, trim the edges, and lay it on a dish with bits of butter.

2. 2

   When the butter melts, break and spread the eggs on the toast.

3. 3

   Use a salamander to finish cooking the eggs and add orange juice and nutmeg.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 494. The excerpt below is the record exactly as published.

Eggs, Broiled. — Cut a sUce the whole round of a quartern loaf, toast it lightly, trim the edges, and lay it on a dish before the fire, with some bits of butter placed over it. When this melts, break and spread carefully six or eight eggs on the toast. Have ready a sala- mander, and when the eggs are sufficiently done, squeeze a Seville orange and grate some nutmeg

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