A particularly savory dish of eggs is made by frying two small minced onions in butter till they are brown; then mix with them a dessertspoonful of vinegar, a very little salt, and some pepper. Butter a dish, spread the onions over it, break over them half a dozen eggs, and put into a hot oven. When the eggs are cooked sufficiently, cover them with a layer of bread-crumbs that have been fried in butter, and serve. The bread-crumbs must be hot, of course. Try this some day at luncheon when you are having broiled pigs’ feet and potato croquettes.
Egg Toast with Cheese
And if it doesn’t turn out the success you hoped, the next day you might take some very thin slices of bread, trim off the crusts, lay on a well-buttered dish, and cover with very thin slices of cheese. Beat up well enough eggs to cover the bread, season with salt and a little cayenne pepper, and pour them over the slices. Put the dish in a moderate oven and bake until the eggs are set. Serve while very hot in the same dish. If you prefer, you may use in place of the sliced cheese some grated Parmesan cheese sprinkled over the bread, and sprinkle a little over the eggs too.
Eggs in Tomato Purée
Eggs scrambled in tomato purée make a delectable dish for luncheon, or for dinner as an entrée. Have half a pint of rich tomato purée, and cook in it half-a-dozen well beaten eggs; pour the whole into a deep dish, and serve with it some bread croutons. Some finely cut up chives will at times be thought an improvement to this dish.
Scrambled Eggs with Truffles
And there are scrambled eggs with truffles that are good enough for any time or place. Cook four sliced truffles in a wineglass of Madeira for about two minutes; then put in a tablespoonful of butter, and season with salt and white pepper. Break eight eggs and without beating stir them well with a wooden spoon in the wine for three minutes, cooking quickly all the while. Serve in a hot dish.
Caviare Omelets
If one is fond of caviare (and who isn’t nowadays?), an omelet with caviare is most tempting. Make an omelet of the desired number of eggs, and just before folding over spread it with a layer of caviare diluted with a little béchamel sauce. After the omelet is dished, garnish with parsley.
Spanish Omelet