Eggs Upon Toast

Name: Eggs Upon Toast
Ingredients: Put a good lump of butter; four or five well-beaten eggs; with pepper, salt; some slices of buttered toast

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 46. The excerpt below is the record exactly as published.

EGGS UPON TOAST. Put a good lump of butter into a frying-pan. When it is hot, stir in four or five well-beaten eggs, with pepper, salt, and a little parsley. Stir and toss for three minutes. Have ready to your hand some slices of buttered toast

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