Eggs on Toast

Ingredients

• Eight eggs
• two slices of buttered toast
• one half tea-spoonful of salt
• one dessert-spoonful of lemon-juice

Method

1. 1

   Boil water in a shallow saucepan, adding salt and lemon juice.

2. 2

   Break eggs into a teacup and gently pour into the water, allowing 2.5 minutes for each egg.

3. 3

   Remove with a skimmer and place on buttered toast.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 151. The excerpt below is the record exactly as published.

Eggs on Toast. — Eight eggs, two slices of buttered toast, one half tea-spoonful of salt, one dessert-spoonful of lemon- juic

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