Savory Eggs and Cheese

Ingredients

• 6 eggs
• 3 ozs. cheese
• Cayenne
• Chopped parsley
• 2 ozs. butter

Method

1. 1

   Butter a pie-dish, add half the cheese and a little cayenne.

2. 2

   Break the eggs into the dish, sprinkle with parsley and remaining cheese, add breadcrumbs and small pieces of butter.

3. 3

   Bake in a quick oven for 10-15 minutes.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 130. The excerpt below is the record exactly as published.

6 eggs Water Tablespoonful of vinegar. Mode. — Eggs for poaching should be about twenty- four hours old, as, if they are too fresh, it is difficult to get the whites to get. Pour the boiling water and vinegar into a clean pan ; when it is quite boiling break an egg into a cup, then slip it into the water ; with a spoon pour a little of the boiling water over them ; do this with all the eggs. Great care should be taken to keep the whites together -for inexperienced persons it is as well to have a poacher. About three minutes poaches an egg nicely. Lift with a slice on to a round of buttered toast. 784— SCEAMBLED EGGS. 6 eggs Tablespoonful of butter Pepper and salt. Mode. — Beat up the eggs well in a basin, add pepper and salt to taste ; put the butter into a small saucepan ; when it bubbles pour in the eggs, stir it all the time until it sets (about four minutes) ; turn out on buttered toast and serve at once. 785— SAYOTJEY EGGS AND CHEESE. 6 eggs 3 ozs. cheese Cayenne Chopped parsley 2 ozs. butter

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