Eggs à la Buckingham

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Make five slices milk toast, and arrange on platter. Use recipe for Scrambled Eggs, having the eggs slightly under done. Pour eggs over toast, sprinkle with four tablespoons grated mild cheese. Put in oven to melt cheese, and finish cooking eggs.