Nested Egg

Ingredients

• From a two-pound loaf of white bread cut a slice one inch thick.
• Drop one of these pieces, and the large one, into salted beaten egg.

Method

1. 1

   With a cutter made by having the rough edges melted from a quart tin can, cut a circle, and remove its center by means of a small cooky cutter.

2. 2

   Split this inner circle with a sharp knife.

3. 3

   Place the small one in the large one, on an oiled tin, and brown slightly in a quick oven.

4. 4

   Then drop in a whole egg, and bake until it is well set and the bread is a golden brown.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 24. The excerpt below is the record exactly as published.

NESTED EGG From a two-pound loaf of white bread cut a slice one inch thick. With a cutter made by having the rough edges melted from a quart tin can, cut a circle, and remove its center by means of a small cooky cutter. Split this inner circle with a sharp knife. Drop one of these pieces, and the large one, into salted beaten egg

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