Barbecue Eggs

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Arrange six sliced hard-cooked eggs on six toast rounds. Blend three-quarters cup chili sauce with one teaspoon Worcestershire sauce, two tablespoons butter and two teaspoons lemon juice. Add salt and pepper to taste. Bring to a boil and spoon over eggs.

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