Recipe: Asparagus and Egg on Toast

  •  25 large heads of asparagus.
  •  1 gill tomato Sauce Nos. 178, 179.
  •  4 eggs.
  •  1 ounce of butter.
  •  Pepper and salt to taste.
  •  6 rounds of toasted bread.

Dissolve one ounce of butter in a small stewpan, add the eggs beaten, and a little pepper and salt. Stir over a gentle heat until the eggs thicken, but do not allow to boil. In the meanwhile, boil the asparagus, drain it well, cut the very tender portion into small pieces, and stir them in with the eggs. Have ready the rounds of toast nicely buttered, and spread the mixture very thickly on them. Pour a little of the tomato juice over each round just before serving.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)