Poached Eggs with Toast and Anchovy Paste
From La cuisine creole, 1885
Suitable for a delicate breakfast.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1401Calories
72 gProtein
179 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1401 kcal
Protein72 g
Carbohydrates179 g
Fiber8.3 g
Sugars20 g
Total Fat41 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat12 g
Omega-30.8 g
Cholesterol1116 mg
Sodium2143 mg
Potassium835 mg
Calcium928 mg
Iron17 mg
Magnesium133 mg
Phosphorus1001 mg
Zinc7 mg
Copper0.7 mg
Manganese2.4 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)2.2 mg
Niacin (B3)17 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 39. The excerpt below is the record exactly as published.
OACHED EGGS WITII TOAST AND ANCHOVY PASTE. Toast six pièces of bread, shape them round, before browning; keep them where they will be hot until you poach the eggs. Take a tin dipper, halffill it with boiling water, and drop it gently into the pot again, holding it so that none of the water from the pot can get into the dipper ; keep it flrm by holding it yourself or getting it held for you, and break a nice f resh egg into the dipper ; let it stand until the white is firm. . Lay each egg on one ;of the slices of toast, use butter and sait on the toast for both egg and toast ; break each egg in this way until your, six eggs
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