ABOUT EGGS.

Manawatu Standard, Volume LVIII, Issue 229, 26 August 1938, Page 11

ABOUT EGGS.

The breakfast egg may be boiled, fried, poached, scrambled or converted into an omelet; but that by no means exhausts the total number of ways in which it can be made into an> appetising breakfast dish. Try these variations, they will appeai to every taste:— - i: M . ... Baked eggs.—Toast circular pigees of bread from which a little of the centres have been removed. Place pieces on a buttered dish. Break an egg and drop contents into the centre of each piece. Sprinkle with salt and pepper, dot with butter, pour on a little cream,' and bake in a quick oven until eggs are cooked.

Baked eggs with cheese.—This dish is prepared in precisely the same way as the previous dish, except that the slices of toast are sprinkled with grated cheese before eggs are added. When serving, cover with white sauce, and sprinkle with a little additional grated cheese and some bread crumbs.

Baked eggs in ham cheese.—lngredients : One cup breadcrumbs three-quar-ters cup of milk, one cup finely-chop-ped ham (cooked) and as many eggs as may be desired. Mix the ingredients, other than the eggs, and use the mixture to line greased custard cups. Break the eggs into the centres, and bake until set. Serve with white sauce. There-are two easy variations of the above recipe. In one you can substitute potatoes for the bread and milk mixture. In the other, you can substitute cheese for the ham.