Recipe: Scrambled Eggs on Toast

The addition of cheese to EGGS, as in the accompanying recipe, makes a dish that is very high in protein and usually pleasing in flavor. So as not to overcook the EGGS in this dish, they should be cooked only slightly in the pan, because they receive additional cooking when the dish is placed in the oven to melt the cheese. Browning the cheese slightly on top makes a very attractive dish, especially when garnished with parsley.

(Sufficient to Serve Six)

  •  6 EGGS
  •  3/4 c. milk
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  2 Tb. fat
  •  1/2 c. grated cheese
  •  6 slices of toast

Beat the EGGS slightly, and to them add the milk, salt, and pepper. Melt the fat in a frying pan, and when it is hot add the egg mixture. Stir the mixture as it cooks until it has thickened slightly; then pour it over the slices of toast placed in a shallow pan. Sprinkle the grated cheese over the top, and place under a lighted broiler or in a very hot oven until the cheese melts. Remove to a platter garnish with parsley, and serve.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)