To butter Eggs upon toasts

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take twenty eggs, beat them in a dish with some salt and put butter to them; then have two large rouls or fine manchets, cut them into toasts, & toast them against the fire with a pound of fine sweet butter; being finely buttered, lay the toasts in a fair clean scowred dish, put the eggs on the toasts, and garnish the dish with pepper and salt. Otherways, half boil them in the shells, then butter them, and serve them on toasts, or toasts about them.

To these eggs sometimes use musk and ambergriece, and no pepper.