Eggs in Cases
- 4 tablespoonfuls of bread crumbs
- 1 dessertspoonful of finely-chopped parsley
- pepper and salt
- if liked, a boiled onion very finely chopped
- 6 eggs
- 6 paper cases
Butter well some paper cases; mix the crumbs, parsley, onion, pepper, and salt together; put a little at the bottom of each case.
Break the eggs gently, and put one egg into each case.
Cover each with some of the crumbs and seasoning, and put the cases in a quick oven to bake until the eggs are set.
The Skilful Cook (1905).
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