Egg Sandwiches

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Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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Method

Cut thin slices of stale bread in triangles, then toast. Put together in pairs, having between the pieces thoroughly cooked egg yolk, rubbed to a paste, seasoned with salt, and moistened with soft butter.