Savoury Eggs on Toast

Ingredients

• 4 — 6 poached eggs
• 1 tablespoonful of anchovy paste
• 1.^ ozs. butter
• 2 firm tomatoes
• Pepper and salt
• Chopped parsley
• Toasted bread

Method

1. 1

   Poach the eggs very carefully in slightly salted water containing also a little lemon juice, and trim them neatly.

2. 2

   Mix the anchovy paste with the butter, cut the tomatoes into 4 — 6 nice slices, and remove the skin.

3. 3

   Stamp out as many rounds of toasted bread as there are eggs, and spread the toast with anchovy butter.

4. 4

   The round of toast should be the same size as the poached eggs.

5. 5

   Place a round of tomato on top of the toast, and put an egg on each.

6. 6

   Season with pepper.

7. 7

   Sprinkle with chopped parsley, and serve hot or cold.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 43. The excerpt below is the record exactly as published.

SAVOURY EGGS ON TOAST. 4 — 6 poached eggs 1 tablespoonful of anchovy paste Pepper and salt 1.^ ozs. butter 2 firm tomatoes Chopped parsley Toasted bread

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