Eggs with Melted Cheese

Ingredients

• two ounces of Parmesan cheese
• half a glassful of white wine
• a pinch of chopped parsley
• a pinch of chopped chives
• half a pinch of pepper
• a saltspoonful of grated nutmeg
• two ounces of good butter
• twelve eggs

Method

1. 1

   Grate cheese, add wine, parsley, chives, pepper, nutmeg, and butter.

2. 2

   Stir while cooking, then break in eggs and cook for five minutes.

3. 3

   Serve with heart-shaped croutons.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 157. The excerpt below is the record exactly as published.

half a pinch of pepper, and a saltspoonful of nutmeg. Break six eggs, froth the whites, mix the yolks with the onions, and afterward the beaten whites, stirring well. Lay two pieces of white paper on the bottom of a baking-tin, butter them thoroughly, lay the eggs on top, and set it in the oven for about fifteen minutes. When done, turn them on to a hot dish, remove the papers, add two tablespoonfuls of Espagnole sauce (No. 151) to the eggs, and serve. 433. Eggs h la Paysanne. — Put half a pint of cream into a dish, on the fire, and when it boils, break in twelve fresh eggs, season with a pinch of salt and twelve whole peppers; let cook for two minutes, and then set it in the oven for three minutes, so that the eggs get a good golden color, taking care that they do not harden. Remove from the oven, place the dish on another, and serve. 434. Eggs a la Regence.— Shred an ounce and a half of salt pork into fine pieces (ham will answer the same purpose), also one onion cut into small squares, and six medium-sized mushrooms, all of equal size; moisten with a spoonful of good gravy, and cook for five minutes. When done, 2l8 TtfE TABLE. reduce with a tablespoonful of mushroom essence (liquor). Break twelve fresh eggs in a dish, with an ounce of melted butter on the bottom, and set it in a moderate oven for five minutes; pour the garnishing over, drip off the fat, wipe the sides of the dish, and add six drops of strong tarra- gon-vinegar. Remove from the oven, place the dish on another, and serve. 435. Eggs with Melted Cheese. — Grate two ounces of Parmesan cheese on a dish; set it on a slow fire, adding half a glassful of white wine, a pinch of chopped parsley, a pinch of chopped chives, half a pinch of pep- per, and a saltspoonful of grated nutmeg, also two ounces of good butter. Stir thoroughly while cooking, and as the cheese melts, break in twelve eggs

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