Recipes > Eggs > Eier Brod

Eier Brod

Instructions

Cut scraps of bread into small dice and fry brown in plenty of butter. To a pint of crumbs, beat five or six eggs lightly with two or three tablespoons of milk; add a dash of salt and turn eggs over the bread. Scramble all together until the eggs are cooked. Serve hot.

Print

Print recipe/article only

Notes

Attributed to Mrs. Paul Leonhardy.

Source

Civic League Cook Book (1913).


comments powered by Disqus