Toast Savoury

Ingredients

• 40ZS. of Butter
• 30ZS. of Onions (finely chopped)
• 40ZS. of Tomatoes (finely chopped)
• 3 Eggs
• 6 pieces of well-buttered Toast
• 1 dessert-spoonful of Anchovy Sauce
• 1 dessert-spoonful of Worcester Sauce
• 1 dessert-spoonful of Parsley (finely chopped)
• Pepper and Salt to taste

Method

1. 1

   Put butter, parsley, and onions in a saucepan and simmer until the butter boils.

2. 2

   Add eggs, tomatoes, and sauces off the fire.

3. 3

   Mix well and return to the fire; let it boil again until the eggs are set.

4. 4

   Serve quickly on toast.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 42. The excerpt below is the record exactly as published.

Toast Savoury. 40ZS. of Butter. 30ZS. of Onions (finely chopped). 40ZS. of Tomatoes (finely chopped). 3 Eggs. 6 pieces of well-buttered Toast. 1 dessert-spoonful of Anchovy Sauce. 1 dessert-spoonful of Worcester Sauce. 1 dessert-spoonful of Parsley (finely chopped). Pepper and Salt to taste

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