Eggs And Bacon

A very relishing breakfast dish may be made by breaking eggs into a dish and toasting over it slices of streaked bacon, as fat as possible, allowing all the drippings to fall on the eggs. By the time the bacon has been slowly cooked, the eggs also will be done. Serve with or without the bacon, and if too rich pour away the fat which surrounds the eggs. Another way is to toast slices of nice light bread, or roll, and lay it on a dish before the fire, breaking the eggs on the toast and allowing the drippings from rashers of bacon to fall on both.

A nice little dish may be prepared by beating up an egg with a spoonful of milk or cream, a pinch of pepper and salt, and letting it set in the oven on a plate well greased with butter or bacon fat. The egg should be only lightly set, and it is an excellent imitation of omelet.

Hard Eggs In Gravy

The eggs should in the first instance be boiled as lightly as consistent with removing the shells. Four to five minutes will be sufficient. As soon as you take up the egg plunge it into cold water, which will enable you immediately to take off the shell without at all breaking the white. Have ready in a saucepan sufficient nicelyseasoned broth to cover the eggs. Let them simmer together for five minutes, then take the eggs from the broth and serve them whole on a piece of toast well moistened with the broth; or, if preferred, a slice of French roll buttered may be substituted. White sauce made from milk and flour, of the consistency of good cream, nicely seasoned, and flavoured with onion, may be used instead of broth, if preferred. Eggs which have been left from breakfast the day before may be used up in this way with advantage. Hard eggs may also be sliced and warmed in gravy.

Eggs En Surtout

Dissolve half-an-ounce of butter on a dish fit to go to table, break three eggs on to it. Beat up the yolks of two eggs, mince very fine an anchovy, six capers, a large pinch of parsley, about the same quantity of chives, or half a small shalot, a pinch of pepper, a grate of nutmeg, and salt to taste. Mix all well together. Whisk the two whites of egg, well mix them with the egg, anchovy, etc, etc., and pour over the three eggs on the dish. Put the dish in a hot oven, so that the eggs may set quickly; they must not be the least hard; two or three minutes should suffice to cook them.

Egg Balls

Boil three or four eggs for ten minutes: plunge them into cold water for a minute, and then remove the shells. Take out the yolks and rub them to powder with a wooden spoon, mix them with a pinch of flour and sufficient raw egg to make them into a stiff paste, add pepper and salt to taste. Flour your hands and roll the paste into little balls, - they should not be larger than marbles, drop them into a saucepan of boiling water and poach them for rather less than a minute.