Recipes > Eggs > Egg Pudding

Egg Pudding


  • 6 eggs
  • 6 slices of bread
  • 1 tablespoonful of chopped parsley
  • 2 tablespoonfuls of chopped chives
  • 2 tablespoonfuls of butter
  • 1 tablespoonful of flour
  • 1/2 pint of milk
  • 1/2 teaspoonful of salt
  • 1 saltspoonful of white pepper


Break the eggs in a bowl, add all the seasoning. Rub the butter and flour together, add the milk, stir until boiling, and then add this to the eggs; beat together until thoroughly mixed. Crumb the bread, removing the crusts; stir this in at last. Turn into a buttered baking dish, cover with grated cheese, and bake in the oven until thoroughly "set" and a nice brown. It makes an exceedingly good, easily digested luncheon or supper dish for children.


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Many Ways for Cooking Eggs.

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