Eggs a la Dreux

Preparation info

  • 4

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 eggs
  • ¼ lb. lean cooked ham
  • 1 dessertsp. finely-chopped


Chop the ham finely, add the parsley and mix. Coat 4 deep patty tins thickly with butter, and cover them completely with a thin layer of ham mixture. Break an egg into each tin, taking care to keep the yolk whole. Sprinkle with a little cayenne pepper and salt, and add a small piece of butter. Place the patty tins in a deep baking-tin, surround them to half their depth with boiling water, and c