POACHED EGGS WITH GREENS
Boil green leaves of lettuce until tender, drain them, chop them fine, and season with a little white sauce. Cover rounds of bread, which have been browned in butter, with the lettuce; or, if more convenient, with well-seasoned creamed spinach. Make nests of the green, leaving the edges of the toast clean, with a border one half inch wide around the depression. Place in each one an egg poached in the French style; or break an uncooked egg into each hollow, and place them in the oven until the eggs are set.
EGGS IN NESTS
Whip to a stiff froth the whites of as many eggs as are needed. Pile it irregularly on a flat, buttered baking-dish, and make depressions in it here and there. Sprinkle the hollows with salt and pepper and drop into each one the yolk of an egg. Put a small piece of butter on each yolk. Place the dish in a moderate oven for five to eight minutes. Serve at once.
The yolks can be conveniently kept in the half shells until needed.
NO. 33. SPANISH EGGS.
SPANISH EGGS
Cover the bottom of an earthen baking-dish with well-seasoned tomato purée. Arrange on it poached eggs, leaving spaces to show the red color. Lay between the eggs whole small sausages, already cooked, or sausages cut in inch lengths. Place a bit of butter on each egg and set the dish in the oven to heat it only.
