BUTTERED EGGS (œufs brouillés)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

Grating of ham ↝ Ham [Cold cuts and cured meats]
finely minced tongue ↝ Tongue [Liver and organ meats]
little dice of crisply fried bacon ↝ Beef, bacon, cooked [Bacon]
chopped herbs
anchovy
minced remnants of any fish like sardines, pilchards, or herrings ↝ Fish, raw [Fish]

Instructions (3)

Serve quite simply, upon crisply fried bread, straight from the fire.
Garnish the surface of the eggs with grated ham, finely minced tongue, and little dice of crisply fried bacon, if at hand.
Stir in chopped herbs, anchovy, or the minced remnants of any fish like sardines, pilchards, or herrings, into the eggs just before serving with marked advantage.

Original Text

BUTTERED EGGS (œufs brouillés)—see Chapter XXII.—are undeniably good at breakfast if served quite simply, upon crisply fried bread, straight from the fire. Grated ham, finely minced tongue, and little dice of crisply fried bacon, are capital, if at hand, to garnish the surface of the eggs with; and chopped herbs, anchovy, or the minced remnants of any fish like sardines, pilchards, or herrings, may be stirred into the eggs just before serving with marked advantage.

Notes

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