- 6 eggs
- 1 Tb. butter
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. cream
Grease six individual baking dishes and break an egg into each. Put a small piece of butter on top of each egg and season with salt and pepper. Pour over each egg two tablespoonfuls of cream. Place the baking dishes in a shallow pan of hot water and bake until the eggs are as hard as desired. Serve hot.
70. SHIRRED EGGS WITH HAM.--An excellent way in which to utilize scraps of ham is to combine them with eggs to make a dish that may be served in place of meat. This dish, besides being high in food value, is very tasty because of the flavor of the ham and the fact that it is quite highly seasoned.
SHIRRED EGGS WITH HAM
(
Sufficient to Serve Six
)
- 1/2 tsp. prepared mustard
- 1/4 tsp. pepper
- 1 c. chopped ham
- 6 eggs
- 1/4 tsp. salt
- 1 Tb. butter
Grease six individual baking dishes. Mix the mustard and pepper with the ham, and then divide this mixture as evenly as possible into the baking dishes. Break an egg on top of the ham in each dish, season with salt, and put a small piece of butter on each. Place the dishes in a shallow pan of hot water and bake in a moderate oven until the eggs are well set or hardened. Remove from the oven and serve at once.
71. EGG SOUFFLÉ.--If a delicate dish for children or invalids is desired, egg soufflé will answer the purpose very well. This dish is light in character, but it is high in protein and to most persons is very delightful. It is more attractive if baked in individual baking dishes, but it may be baked in a large baking dish and served directly from the dish. To improve the flavor of egg soufflé and make it a more appetizing dish, tomato sauce is often served with it.