4 tablespoons (2 ozs.) butter substitute 1/2 teaspoon salt
Heat a griddle, grease it well, also grease as many muffin rings as there are eggs to cook, and break an egg into each ring; when white is set, turn carefully with a turner, and cook other side for a few seconds, then put each egg on to slices of grilled bacon and cover with the sauce made as follows: Blend butter substitute and flour in a saucepan, stir in milk, bring to boiling point, cook eight minutes, add seasonings, and pour over eggs. Serve hot.
2 hard-cooked eggs 1 tablespoon chutney 1 teaspoon lemon juice 1 gherkin, chopped fine
1 pinch powdered nutmeg 1/4 teaspoon paprika 1 tablespoon (1/2 oz.) butter substitute
Cut eggs in halves, take out yolks, mix them with chutney, lemon juice, gherkin, seasonings, and butter substitute. Mix well and pack into eggs as neatly as possible. Serve on lettuce.
1 pinch salt
Rounds of buttered toast
Poaching an egg practically means boiling it m water or milk without the shell. To poach eggs in milk, three parts fill a small frying pan with milk, add salt, break eggs into a saucer, taking care not to break the yolks, and slip them into milk when boiling. Cook gently five minutes. Take up with a slice, and trim off rough edge of each egg, place them on toast, pour a little of the milk on the plate or dish, and serve at once.
An egg poacher or small muffin rings placed in the pan will help to keep the eggs in better shape.
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
3 tablespoons chopped cooked meat or ham
Melt butter substitute, add tomatoes, onion, seasonings, and meat, and cook ten minutes. Take pan from fire, add eggs, return to fire, and stir until mixture thickens. Serve hot.
Buttered toasted bread
For each egg grease a small cup and sprinkle in a little chopped parsley. Break eggs in carefully, place cups side by side in a saucepan containing boiling water to one half their depth, and keep water barely simmering until they set. Pass a knife around them before turning them out on to broiled slices of bacon or rounds of buttered toast.
Another Method. This is considered one of the most digestible ways of cooking eggs. Place the required number of new-laid eggs in a warm fireproof dish, large enough to hold the eggs and water to well cover them. Pour boiling water over, using one half cup to each egg. Allow the dish to stand at the side of the range or in the oven for six or eight minutes. They are then ready for serving.