Ham and Eggs on Toast

Ingredients

• Chop fine the trimmings from cold boiled or roasted ham
• Beat six eggs
• half a cupful of milk
• one teaspoonful of salt
• a little pepper
• two table-spoonfuls of butter
• Toast and butter slices of stale bread

Method

1. 1

   Spread the chopped ham on toasted and buttered slices of stale bread, and place in the oven for about three minutes.

2. 2

   In a saucepan, stir the beaten eggs with milk, pepper, and salt over the fire until it begins to thicken.

3. 3

   Spread this mixture on the ham and toast.

4. 4

   Serve immediately.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 177. The excerpt below is the record exactly as published.

Ham and Eggs on Toast. Chop fine the trimmings from cold boiled or roasted ham. Toast and butter slices of stale bread. Spread the ham on these, and place in the oven for about three minutes. Beat six eggs with half a cupful of milk, a little pepper and one teaspoonful of salt. Put this mixture in a sauce-pan with two table-spoonfuls of butter

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