Eggs on Toast

Ingredients

• slices 7^ inch in thickness
• butter
• 1 tablespoonful scrambled eggs

Method

1. 1

   Cut bread into slices, toast until golden, butter, and lay on a hot dish.

2. 2

   Top each with a poached egg or scrambled eggs.

3. 3

   Variations include anchovy butter, smoked herring, or minced ham.

4. 4

   Serve with scrambled eggs on toast.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 361. The excerpt below is the record exactly as published.

Eggs on Toast. — Butter V, dozen cups and dust them with fine bread crumbs, put into each one a raw egg and a little salt ; set the cups in a pan of hot water on the stove till the whites are hard. In the meantime cut several slices of bread into rounds with a cake cutter, toast to a handsome golden color, spread with butter, and put on to each round one of the eggs in cup. Serve hot. Eggs on Toast. — Cut the bread into slices 7^ inch in thick- ness, and toast them on both sides to a golden color, butter and lay the toast on a hot dish ; put on to each piece of toast a poached egg or 1 tablespoonful scrambled eggs

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