Recipes > Eggs > Eggs à la Italienne

Eggs à la Italienne

Ingredients

• 5 eggs
• 1 cup of milk
• 1/2 cup of boiled spaghetti, chopped
• 1 tablespoonful of butter
• 1/2 cup of fresh mushrooms, sliced
• 1 teaspoonful of chopped parsley
• 1 scant teaspoonful of salt
• white pepper

Instructions

Melt the butter in the blazer and sauté in it the sliced mushrooms; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs. Stir and cook until the eggs have thickened; then add the parsley and seasoning, and serve at once.

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Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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