Savoury Poached Eggs

Name: Savoury Poached Eggs
Ingredients: Poach carefully in a shallow pan, with sufficient boiling water; flavoured with a little lemon juice; buttered toast; spread with a thin layer of MARMITE; garnish with a few sprigs of crisp parsley

From 60 Marmite recipes, 1920

A simple yet elegant dish.

Presented as published in 1920. 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

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 3. The excerpt below is the record exactly as published.

SAVOURY POACHED EGGS. Poach carefully in a shallow pan, with sufficient boiling water slightly salted and flavoured with a little lemon juice, the required number of new laid eggs. Carefully trim and drain them, put them on to slices of buttered toast previously spread with a thin layer of MARMITE. Dish up, garnish with a few sprigs of crisp parsley

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