It should be remembered that eggs are a simple form of animal food and much purer than meat. They are also easily digested by most people. They therefore form a very useful substitute for flesh-foods, especially where the latter have only recently been discarded.
The normal progress towards a more or less ideal diet involves, of course, the elimination of eggs as well as of other dairy products. But wise food reform proceeds always by steps.
Savoury Baked Eggs.
Melt a little butter, or vegetable fat, in an open earthenware baking dish; break into this as many eggs as required. Cover thinly with grated cheese; add a knob of butter and bake till set. The dish can be placed direct on the table.
Egg on Tomato.[13]
One egg, two medium-sized tomatoes, butter.
Skin the tomatoes; cut in halves and put them, with a small piece of butter, into a small stewpan. Close lightly, and cook slowly until reduced to a pulp. Break the egg into a cup, and slide it gently on to the tomato. Replace the pan lid and the egg will poach in the steam rising from the tomato.
[13] This recipe is from The Healthy Life Cook Book, a new and revised edition of which is in contemplation.
Savoury Egg Fritters.
Six eggs, two large tomatoes, half-teaspoon mixed dried herbs, about three tablespoons ground biscuits (“Ixion” or any of the unsweetened “P.R.” kinds).