Hot Stuffed Eggs

Preparation info

  • For

    6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 12 hard-boiled eggs cut in half lengthways and all yolks removed and pounded
  • all the inside crumb of a small loaf soaked in ½ pint (3