A dish that is particularly desirable for breakfast, but that may be served for luncheon, is made by baking EGGS in cream according to the accompanying recipe. Besides being very appetizing, this dish is high in food value because of the addition of the cream and fat. Crisp toast served with EGGS prepared in this way is very delightful.
BAKED EGGS IN CREAM
(Sufficient to Serve Six)
- 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.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)