Ham and Egg Toasts

A nineteenth-century farmhouse supper dish from Devizes. The gammon slices would, of course, have been cut by the farmer’s wife from a flitch of her own curing; the toast would have been made from her own bread and the eggs would have come from the poultry yard. The butter and cheese would have been home-made, too. Scrambled eggs, sometimes called buttered eggs, were served on toast from Elizabethan times, when what were called “spread toasts” first became popular as savouries. They derive