Brockely and Eggs

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Boil your Brockely tender, saving a large Bunch for the Middle, and six or eight little thick Spriggs to stick round. Take a Toast half an Inch thick, toast it brown, as big as you would have it for your Dish or Buttering-plate; butter some Eggs thus: Take Six Eggs more or less, as you have Occasion, beat them well, put them into a Sauce-pan, with a good Piece of Butter, a little Salt, keep beating them with a Spoon, till they are thick enough, then pour them on the Toast. Set the biggest Bunch of Brockely in the Middle, and the other little Piece round and about, and garnish the Dish round with little Spriggs of Brockely. This is a pretty Side-dish, or a Corner-plate.