Oeufs aux Petite Pois

Ingredients

• Four eggs
• half a pint of young green peas
• a sprig of mint
• two tablespoonfuls of milk
• two ounces of butter
• salt
• pepper

Method

1. 1

   Put the eggs with the mint and salt into boiling water, and boil until tender; drain off the water, but keep the peas warm.

2. 2

   Beat up the eggs well with pepper and a little salt; add the milk and peas.

3. 3

   Melt the butter in an omelette or frying pan, and when hot, pour in the eggs and milk, stirring rapidly until set, about three to five minutes.

4. 4

   Serve on hot buttered toast or plain.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 20. The excerpt below is the record exactly as published.

>eufs au£ petite pois« Four eggs, half a pint of young green peas, a sprig of mint, two tablespoonfuls of milk, two ounces of butter, salt and pepper

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