Poached Eggs on Toast

Ingredients

• Toast a slice of bread to a nice brown
• Break one or two new laid eggs into a cup
• enough salt to taste
• a few drops of lemon juice

Method

1. 1

   Toast a slice of bread to a nice brown, butter it well, and trim off the crust of the bread.

2. 2

   Break one or two new laid eggs into a cup, drop separately into fast boiling water containing enough salt to taste and a few drops of lemon juice.

3. 3

   Keep the pan on the fire until the whites of the eggs harden, then take up with a slice, trim neatly, and lay on the prepared toast.

4. 4

   Dish up, garnish with fresh parsley, and serve.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 35. The excerpt below is the record exactly as published.

Toast a slice of bread to a nice brown, butter it well, and trim off the crust of the bread. Break one or two new laid eggs into a cup, drop separately into fast boiling water containing enough salt to taste and a few drops of lemon juice. Keep the pan on the fire until the whites of the eggs harden, then take up with a slice, trim neatly, and lay on the prepared toast. Dish up, garnish with fresh parsley, and serve. 173. CHICKEN CROQUETTES. 3 ozs. cooketl chicken i oz. butter 1 oz. cooked ham i oz. hour 174. POACHED EGGS ON TOAST

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