Recipes > Eggs > Eggs Zanzibar

Eggs Zanzibar


  • 1 small egg plant
  • 1 thin slice of ham
  • 6 eggs
  • 2 tablespoonfuls of sherry
  • 2 tablespoonfuls of tomato catsup
  • 2 level tablespoonfuls of butter
  • 1 dash of pepper


Cut the egg plant into slices, season it with salt and pepper, dip in egg and bread crumbs and fry carefully in deep hot fat; put this on brown paper in the oven to dry. Broil the ham, cut it into squares sufficiently small to go neatly on top of each slice of egg plant. Poach the eggs, and heat the other ingredients for the sauce. Dish the egg plant on a platter, put on the ham, and on each piece of ham and egg; baste with sauce and send to the table.


Print recipe/article only


Many Ways for Cooking Eggs.

comments powered by Disqus