Poached eggs are attractive when covered with white sauce to which chopped parsley has been added.
Baked Eggs
Line a buttered baking-dish with buttered bread crumbs or with cold mashed potatoes. Break the eggs in the dish without separating and add one tablespoon of milk or cream for each egg. Season with salt and pepper and sprinkle with grated cheese, if desired. Bake in a moderate oven until the eggs are set.
Creamed Eggs
3 hard-boiled eggs | 6 slices toast | |
| 1 c. medium white sauce | ||
Prepare a white sauce. Add hard-boiled eggs cut in halves, sliced, or chopped and, when hot, serve on toast.
Or separate the whites and yolks, chop the whites fine, add to the white sauce and, when hot, serve on toast and garnish with yolks run through a sieve or ricer. Season with salt and pepper. Serves four to six.
Creamy Omelet
| 1 egg | Pepper | |
| ¼ tsp. salt | ½ tsp. butter | |
| 1 tbsp. milk | ||
Beat the egg slightly, add the milk and seasonings, put the butter in the hot omelet pan and, when melted, turn in the mixture. As it cooks, draw the edges toward the centre until the whole is of a creamy consistency, brown quickly underneath, fold, and turn on a hot platter. Serve at once. Serves one.