Eggs à la Buckingham

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


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.