Baked Eggs Espagnole - Apple Omelet
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Baked Eggs Espagnole - Apple Omelet
Baked Eggs Espagnole
6 eggs
3 tablespoons chopped onion 3 tablespoons chopped green pepper
4 tablespoons fat
1/2 cup grated cheese
Fry onion and pepper in the fat until slightly brown, then pour into a baking-dish. Break the eggs into the dish, being careful not to break the yolks. Mix the crumbs with the cheese and sprinkle over the eggs. Bake in a slow oven (250°-350° F.) until the eggs are set, but not hard. Serve in the dish in which they were baked.
Planked Eggs
1 cup minced cooked ham or corned beef 1 cup crumbs Cream
6 poached eggs Garnish of tomato slices Green-pepper rings 1 quart mashed potato
Mix the meat with the crumbs and enough cream to make a paste. Spread the mixture on a heated plank of suitable size. Around the edge of the plank make a narrow border of mashed potato and inside the border make six nests of the potato. Slip a poached egg into each nest and set in the oven until the potato turns a delicate brown. Garnish with alternate slices of tomato and green-pepper rings.
Eggs With Codfish
1 cup salt codfish 4 tablespoons fat
2 tablespoons flour 2 cups milk
2 uncooked eggs Chopped parsley
3 hard-cooked eggs
Cover the fish with cold water and soak overnight. Drain, flake, and saute with the fat for a few minutes; sprinkle with the flour; add the milk, and cook until smooth. Stir in the uncooked eggs, slightly beaten, and cook three minutes more. Serve on a platter garnished with the chopped parsley and the hard-cooked eggs cut in quarters.
Two additional tablespoons of flour may be substituted for the uncooked eggs, if desired. For creamed codfish, omit the hard-cooked eggs.
Eggs With Tomatoes
1 small onion
2 cups tomatoes 1 teaspoon salt
1/4 teaspoon pepper
6 eggs
Cut the onion into small pieces and place with the tomato in a shallow pan. Stew very slowly for ten minutes. Add salt and pepper, then reduce the heat until the tomato stops bubbling. Break the eggs and slip them on top of the tomato, being careful not to break the yolks. Cook slowly until the whites of the eggs are set, then prick the yolks and let them mingle with the tomato and the whites. The mixture should be quite soft, but the red tomatoes should be quite distinct. Serve at once on buttered toast.
Spanish Eggs
1 slice onion
1 tomato
1 tablespoon fat
6 eggs
1 teaspoon salt
1/4 teaspoon pepper
Rub the onion over the inside of a frying-pan. Pare the tomato and cut it into small pieces. Melt the fat in the frying-pan, add the tomato and cook for five minutes, stirring it now and then. Beat the eggs well and add to the tomato, then add salt and pepper and cook slowly, stirring constantly, until the eggs thicken like scramble,d eggs. Pour into a hot dish and serve at once.
Apple Omelet
1/2 tablespoon fat
1/2 cup sugar
Cinnamon or other spice
2 eggs
This is a very delicate dish to serve with broiled spareribs or roast pork. Cook the apples until very soft, then mash them and add fat, sugar, eggs and spice. Bake (250°-350° F.) in a shallow pudding-dish or pie-tin until brown.
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