Recipes > Eggs > Eggs with Chestnuts

Eggs with Chestnuts


  • 1 quart of chestnuts
  • 1/2 cupful of hot milk
  • 1 tablespoonful of butter
  • 1 teaspoonful of salt
  • 1 saltspoonful of pepper
  • 6 or 8 eggs


This is an exceedingly nice dish to serve in the Fall when chestnuts are fresh. Shell chestnuts, blanch them, then boil them until tender; drain and press through a colander. Add hot milk, butter, salt and pepper. Beat until light and stand over a kettle of hot water while you poach the eggs. Dish the chestnut puree in a small platter, cover the poached eggs over the top, dust them with salt, pepper and chopped parsley.


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