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Eggs Cartheoth


Tomatoes, peppers and pimentoes are generally used for this dish.

Prepare the tomatoes or peppers by cutting a slice from the top and then hollowing out the centers. Break in an egg and then season with salt and pepper and a little finely minced parsley. Cover with two tablespoons of cream sauce. Place in the oven and bake for ten minutes.

Finely minced ham or bacon may be sprinkled over the egg before adding the cream sauce.

Cold cooked or left-over vegetables, such as corn, peas, asparagus, onions or cauliflower, may be used also. Cold boiled potatoes, beets, turnips, etc., may be made to do duty in place of tomatoes, peppers or pimentos for the sake of variety. Serve with a thick, highly seasoned sauce.


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Mrs. Wilson's Cook Book (1920).

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