Eggs in Boxes

Ingredients

• slices of bread 1 inch thick
• beaten egg
• a little salt

Method

1. 1

   Cut slices of bread 1 inch thick; trim them off neatly and scoop out the centre to make a box.

2. 2

   Dip them in beaten egg and fry them in hot fat until a light brown.

3. 3

   Drain on brown paper.

4. 4

   Into each of these boxes drop an egg, dust lightly with salt and cook them in the oven for 2 or 3 minutes.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 5. The excerpt below is the record exactly as published.

slices of bread i^ inches thick; trim them off neatly and scoop out the centre to make a box. Dip them in beaten tgg and fry them in hot fat until a light brown. Drain on brown paper. Into each of these boxes drop an egg, dust lightly with salt and cook them in the oven for 2 or 3 minutes. 2. — Hashed Brown Potatoes and Bacon. Slice the bacon very thin and lay on the ice for half an hour to make it crisp. Chop fine I pint of cold boiled potatoes; season with a little salt and pepper. Into a frying- pan put a tablespoonful of butter ; when it is hot add the potatoes. Turn them until they begin to brown. Have a border mould but- tered and heated hot; pack the potatoes tightly into it and put into the oven for 10 or \1 Febmaiy* 15 minutes. Broil the bacon quickly and when the potatoes are done turn out on a platter and put the bacon in the centre. 3. — Chicken Souffle. Make i cup of cream sauce and season with parsley chopped fine and a little onion juice. Stir into this yi cup of chopped chicken and yi cup of chopped mushrooms. When it is hot add the beaten yolks of 2 eggs. Cook one minute and put away to cool. When cool stir in the whites of the eggs well beaten. Bake 20 minutes in a buttered dish. 4* — Eggs Baked With Cheese. In a flat earthen dish melt i teaspoon ful of butter and let it run over the bottom of the dish. Cover with thin slices of cheese and dust with white pepper and a little salt. Break in carefully as many eggs as the dish will hold and place in a hot oven until the whites are set ; then serve at once. — From *^ Table Talk," Philadelphia. 5. — Sweetbreads a la Newburg. Heat I cup of cream, add i^^ cups of sweetbreads parboiled, cooled and cut in 18 Febmary^ cubes. Beat the yolks of 3 eggs ; add a scant j4 teaspoon ful of salt and a few grains of cayenne ; dilute with ^ of a cup of sherry, and stir into the cream. Stir until thickened slightly then serve at once. — From '* The Boston Cooking School Magazine.*' 6.— Salt Codfish in Egg Cups. Let salt codfish picked in bits (not shred- ded) stand over night or some hours in cold water, then drain and wring out all the water. To each ^ of a cup of fish add j4 a cup of cream or thin white sauce and a beaten egg

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