Recipes > Eggs > Egg Savoury

Egg Savoury


  • 6 hard-boiled eggs, shelled and sliced
  • in summer use 1 large breakfastcupful of boiled and chopped spinach; in winter Scotch kale prepared the same way
  • some very thin slices of bread and butter
  • nutmeg, pepper, and salt to taste
  • 1/2 pint of milk
  • some butter


Butter a pie-dish and line it with slices of bread and butter. Spread a layer of spinach and a layer of slices of eggs; dust with nutmeg, pepper, and salt. Repeat the layers, and finish with a layer of bread well buttered. Pour over the whole the milk, and bake the savoury from 20 to 30 minutes, or until brown.


Print recipe/article only


Dr. Allinson's Cookery Book (1915).

comments powered by Disqus