It is rather unusual to combine cream or cottage cheese with EGGS, so that when this is done, as in the accompanying recipe, a dish that is out of the ordinary is the result. If not a sufficient amount of cottage cheese is in supply to serve for a meal, it may very well be used for this dish. Otherwise, cream cheese serves nicely.
(Sufficient to Serve Six)
- 2 10-cent pkgs. cream cheese or
- 1 c. cottage cheese
- 2 Tb. finely chopped parsley
- 1/8 tsp. paprika
- 6 EGGS
- 1 Tb. butter
- 1 1/2 tsp. salt
Grease six individual baking dishes. Break up the cheese with a fork and sprinkle a layer on the bottom of each dish. Break an egg in each dish over the cheese. Season with salt. Sprinkle a layer of cheese on top of the egg, and over that put chopped parsley, paprika, and a small piece of butter. Place the baking dishes in a shallow pan of hot water and bake in a moderate oven until the EGGS are set. Remove from the oven and serve at once.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)