Eggs in Cases

Ingredients

• half a dozen eggs
• a table-spoonful of butter
• one-third of a teaspoonful of chopped parsley
• three table-spoonfuls of fine dry bread crumbs
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper
• half a dozen paper cases

Method

1. 1

   Butter the cases.

2. 2

   In a frying-pan, heat two-thirds of the tablespoon of butter and stir in the crumbs until brown and crisp.

3. 3

   Add salt, pepper, and parsley.

4. 4

   Place the mixture in the cases, break an egg into each, and add bits of the remaining butter.

5. 5

   Bake in a moderate oven for five minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 218. The excerpt below is the record exactly as published.

Eggs in Cases. If provision is to be made for six persons, use half a dozen eggs, a table-spoonful of butter, one-third of a tea- spoonful of chopped parsley, three table-spoonfuls of fine dry bread crumbs, one teaspoonful of salt, and one- fourth of a teaspoonful of pepper. You will also need half a dozen paper cases

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