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| Asparagus And Eggs Recipe |
Category: Eggs
Rating:
N/A
Servings: 1
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Ingredients
3 eggs; (up to 4)
1 salt and pepper; to taste
1 asparagus; dressed, cut
2 oz butter
1 toast slices
Cooking Directions:
Beat three or four eggs well with pepper and salt. Cut some dressed asparagus into pieces the size of pease, and stir them into the eggs. Melt two ounces of butter in a small stew-pan, and pouring in the mixture, stir it till it thickens, and serve it hot on a toast.
Source: Meg Dods, Cook and Housewife's Manual (1829), as featured in The Victorian Cookbook by John Midgley
Recipe by: Meg Dods
brunch,eggs
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