Ham and Eggs

Ingredients

• the required number of rashers of ham
• three new-laid eggs

Method

1. 1

   Cut thinly the rashers of ham, trim off the rind, and enclose them in an 'Express' paper-bag, and cook for about 6 minutes on a grid shelf in a fairly hot oven.

2. 2

   Cut out the centre portion of the paper, break eggs on top of the ham, put the bag back in the oven and cook for another 3 minutes; then slide out onto a hot dish and serve.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 28. The excerpt below is the record exactly as published.

Ham and Eggs. Cut thinly the required number of rashers of ham or gammon ; trim off the rind, and enclose them in an “Express” paper-bag, and cook for about 6 minutes on a grid shelf in a fairly hot oven. Now take out the bag, and with a pair of scissors cut out the centre portion of the paper. Carefully break three new-laid eggs

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