Eggs on Toast

Ingredients

• a lump of butter
• 4 or 5 well beaten eggs
• pepper
• salt
• a little parsley
• minced tongue, chicken or ham

Method

1. 1

   Melt butter in a frying pan, stir in beaten eggs, season with pepper, salt, and parsley, and cook for 3 minutes.

2. 2

   Serve on buttered toast topped with minced meat and garnish with parsley and pickled beets.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 44. The excerpt below is the record exactly as published.

EGGS ON TOAST.— Put a lump of butter in a frying-pan; when this is hot stir in 4 or 5 well beaten eggs. Season with pep- per, salt and a little parsley, stir and toss for 3 minutes. Have ready 'buttered toast, cut with a cake cutter after toasting, spread thickly with minced tongue, chicken or haim, heap the stirred eggs on these mounds, and set in a hot dish garnished with parsley and pickled beets. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. EGGS A LA TURK. — Prepare scrambled eggs and pour over 6 slices of toasted bread. Put a tablespoon tomato puree on each piece and in the center of puree J^ tablespoon chickens' livers, sauted in bacon fat. — Mrs. D. C. Miller, Des Plaines, 111. EGG VERMICELLI. — Spread on rounds of moistened, or but- tered toast a white sauce containing the chopped whites of eggs and sift the yolks over the top. Mix chopped chicken, ham, or mushrooms into the sauce, if convenient. — Mrs. Chas. C. Clark, Wheeling, 111. EGGS VIRGINIA. — Grate 6 ears of corn, add to it ^ cup flour, mix; add ^ cup milk and the 3'olks of 2 eggs; fold in the well beat- en whites and add salt and pepper

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