Recipe: Austrian Baked Eggs

Poach fresh EGGS one at a time; then put in a well-buttered baking-dish; sprinkle with salt, pepper, bits of butter and grated cheese. Pour over the top 1/2 cup of cream Sauce and cover with fine bread-crumbs. Set in the oven to brown and serve hot with tomato-Sauce.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)