Buttered Eggs (Recipe from 1892)

Buttered Eggs (from 1892) >>>

New Zealand Mail, Issue 1052, 29 April 1892, Page 6

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Buttered Eggs recipe converted to metric:

4 eggs, well beaten
30 ml (2 tablespoons) of cream or rich unskimmed milk
A little grated tongue or ham (amount to taste)
Salt and pepper to taste
85 grams of butter (3 ounces)

Instructions

Put all the ingredients except the eggs into a saucepan and heat.
When quite hot, add the eggs and stir while cooking until thickened.
Spread on buttered toast and serve hot.