Eggs on Toast

Ingredients

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

Method

1. 1

   Prepare toast, season eggs, and serve over the toast with lemon juice.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 92. The excerpt below is the record exactly as published.

EGGS ON TOAST. 209 Eggs au Plat. — Eight eggs, eight tablespoonfuls of bread crumbs, four ounces of butter, one teaspoonful of pepper, one teaspoonful of salt. Spread half of the bread crumbs upon a platter, sprinkle over them half of the pepper and salt, and dis- tribute over this in small pieces, two ounces of the butter. Break over this one by one the eggs, arranging them in a circle upon the bread crumbs, sprinkle over them the remaining bread crumbs, pepper and salt, also distribute over this the remainder of the butter in small pieces, and place the platter in a hot oven for ten minutes. When done the bread crumbs should show a surface of pale brown, and the eggs be cooked rare. Serve upon the same platter on which the dish is prepared. Scrambled Eggs.— Eight eggs, one and one-half gills of cream, four ounces of butter, one teaspootif ul of salt, one-half teaspoonful of pepper. Put the cream and butter together in a small sauce- pan over the fire, and stir them until the butter melts. Take the saucepan from the fire and break into it the eggs. Sprinkle over these the pepper and salt, and returning the saucepan to the fire, stir its contents with a fork briskly, until the eggs begin to firm. When this takes place, turn all quickly out upon a hot dish and serve at once. Eggs on Toast. — Eight eggs, two slices of buttered toast, one-half teaspoonful of salt, one dessert spoonful of lemon juice

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