Moulded Eggs

Ingredients

• 5 eggs
• 2 oz. cooked ham
• 1 table-sp. chopped parsley
• Seasoning
• Butter
• 1 or 2 table-sps. cream
• 5 rounds hot buttered toast

Method

1. 1

   Take five ramekin cases or dariole moulds and grease them carefully with clarified butter.

2. 2

   Chop the ham finely, mix it with the chopped parsley, and coat the moulds with this mixture.

3. 3

   Then break a fresh egg carefully into each, and season with pepper and salt.

4. 4

   Pour about a teaspoonful of cream over each, and put a small piece of butter on the top.

5. 5

   Place the moulds in a tin with hot water to reach halfway up the sides, and poach in the oven until set.

6. 6

   Have ready five neat rounds of hot buttered toast, turn the eggs out on the top of these, and garnish with sprigs of parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 521. The excerpt below is the record exactly as published.

Moulded Eggs 5 eggs. 2 oz. cooked ham. 1 table - sp. chopped parsley. Seasoning. Butter. 1 or 2 table-sps. cream. 5 rounds hot buttered toast

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