Poached Eggs and Ham

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Poach your eggs in a tin dipper, as directed, and when done put them on round slices of broiled or fried ham. Many prefer this to fried ham and eggs.