Sunrise Savoury Eggs

Press, Volume CII, Issue 30215, 21 August 1963, Page 3

Sunrise Savoury Eggs

When the joint which yon had planned to last two days has proved rather popular and there is not really sufficient left to make a full meal, you can make the glamour meal of the week with . a little assistance from the hens if yon make this most attractive dish If you think ahead and serve cooked celery and mashed carrots and parsnips for vegetables with the original joint, setting aside some of them when cooked, it does not even entail much in the way of preparation. Use quantities according to the size of your family; here the preparation was for just two. Ingredients: Minced cold meat A little minced cooked onion Pinch mixed herbs 2 tablespoons tomato sauce A little gravy 1 cup mashed carrots and parsnips 1 tomato 1 cup cooked celery pieces 1 cup mashed potato 2 eggs Salt and pepper Method: Mix minced cold meat, minced cooked onion, herbs, sauce and seasonings with a little thick gravy to moisten. Spread over the bottom of a flat ovenware dish, oblong for preference. With a fork arrange two circles of the mashed carrot and parsnip mixture, about the size of the top of a cup, on the centre, mounding them up into rims about an inch de?p. Into each break a whole egg. Pipe mashed potato into seven small mounds evenly spaced round the edge of the dish. Cut celery into two inch pieces and arrange four or five between each mound of potato standing them up like fans. Cut a whole tomato into seven small segments and place one, cut sides down, across the end of each celery fan. Dust the whole lightly with salt and pepper and bake in a moderate oven until the eggs are set and the whole dish thoroughly heated through. It makes a colourful meal from one dish and looks both appetising and very attractive.