Brunch Eggs

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Mary Hunter Dobson

6 hard-boiled eggs
3 T. sour cream
2 tsp. prepared mustard
1/2 tsp. salt
2 T. butter
1/2 c. chopped green pepper
1/3 c. chopped onion
1 can mushroom soup
1 c. sour cream
1/4 c. chopped pimento
1/2 c. Cheddar, grated

Devil the eggs with sour cream, mustard and salt. Lay in buttered baking dish. saute onion and pepper in butter. Mix soup, sour cream, pimento; add sauteed vegetables, pour over eggs. Sprinkle with Cheddar and bake at 350 degrees 20-30 minutes.

OMELET IN BATTER

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Fry an omelet; when done, cut it in squares or diamonds; dip each piece in batter made of two eggs and a pint of milk with enough wheat flour, and fry them in nice salted lard to a delicate brown. Serve hot.

OMELET AU NATURAL

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Break eight or ten eggs into a basin; add a small tea-spoonful of salt and a little pepper, with a tablespoonful of cold water; beat the whole well with a spoon or whisk. In the meantime put some fresh sweet butter into an omelet pan, and when it is nearly hot, put in an omelet; while it is frying, with a skimmer spoon raise the edges from the pan that it may be properly done. When the eggs are set and one side is a fine brown, double it half over and serve hot. These omelets should be put quite thin in the pan; the butter required for each will be about the size of a small egg.

EGGS POACHED IN BALLS

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Put three pints of boiling water into a stew pan; set it on a hot stove or coals; stir the water with a stick until it runs rapidly around, then having broken an egg into a cup, taking care not to break the yolk, drop it into the whirling water; continue to stir it until the egg is cooked; then take it into a dish with a skimmer and set it over a pot of boiling water; boil one at a time, until you have enough. These will remain soft for a long time.

DUTCH OMELET

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Break eight eggs into a basin, season with pepper and salt, add two ounces of butter cut small, beat these well together, make an ounce of butter hot in a frying-pan, put the eggs in, continue to stir it, drawing it away from the sides, that it may be evenly done, shake it now and then to free it. from the pan; when the under side is a little browned, turn the omelet into a dish, and serve; this must be done over a moderate fire.

EGGS UPON TOAST

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Put a good lump of butter into the frying-pan. When it is hot, stir in four or five well-beaten eggs, with pepper, salt, and a little parsley. Stir and toss for three minutes. Have ready to your hand some slices of buttered toast (cut round with a tin cake cutter before they are toasted); spread thickly with ground or minced tongue, chicken, or ham. Heap the stirred egg upon these in mounds, and set in a hot dish garnished with parsley and pickled beets.

SOFT-BOILED EGGS

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Place the eggs in a warm saucepan, and cover with boiling water. Let them stand where they will keep hot, but not boil, for ten minutes. This method will cook both whites and yolks.

CREAMED EGGS

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast on a hot dish. Put a layer of sauce on each one, and then part of the whites of the eggs, cut in thin strips; and rub part of the yolks through a sieve on to the toast. Repeat this, and finish with a third layer of sauce. Place in the oven for about three minutes. Garnish with parsley, and serve.

CURRIED EGGS

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Slice two onions and fry in butter, add a tablespoon curry-powder and one pint good broth or stock, stew till onions are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices, and beat them well, but do not boil.

EGGS BROUILLE

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Six eggs, half a cupful of milk, or, better still, of cream; two mushrooms, one teaspoonful of salt, a little pepper, three tablespoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms into dice, and fry them for one minute in one tablespoonful of the butter. Beat the eggs, salt, pepper, and cream together, and put them in a saucepan. Add the butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the eggs become quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these, and garnish with points of toast. Serve immediately.

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