Eggs in Dariole Moulds

Ingredients

• two ounces of finely minced cold boiled ham
• a teaspoonful of chopped parsley
• eggs
• butter

Method

1. 1

   Butter dariole moulds, sprinkle with ham, parsley, pepper, and salt.

2. 2

   Break an egg into each, place in a saucepan with water halfway up the sides, and poach gently until whites are set.

3. 3

   Serve on toasted bread.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 100. The excerpt below is the record exactly as published.

Eggs poached or fried are a very favourite and suitable accompaniment to either bacon or ham. In my opinion the former of these two methods is to be preferred in both cases ; but tastes differ on this point as on many others. If the eggs are fried, let them be cooked in sufficient boiling bacon-fat to keep them from burning and no more, and cook them over a moderate fire. Be sure that the fat is entirely free from burn before the eggs are slipped into it. Baste the eggs well, and trim and drain them before serving. If the eggs are poached, use a shallow stewpan, and put a few drops of vinegar or lemon-juice into the water, as this will make the white part whiter. Break the eggs carefully into a cup, and try not to break the yolk, then simmer them in sufficient gently boiling water to cover them entirely. Take them out on a drainer the moment the whites look set. If boiled fast they will break. Drain thoroughly and serve. A very agreeable way of cooking eggs for breakfast is the following : Take as many small, deep tins (dariole moulds are the most suitable for the purpose) as there are eggs to be cooked. Butter them well inside, and sprinkle in them a savoury mixture made of two ounces of finely minced cold boiled ham, fat and lean together, a teaspoon- ful of chopped parsl

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