|
|
Ingredients:
6 eggs
6 slices of bread
1 tablespoonful of chopped parsley
2 tablespoonfuls of chopped chives
2 tablespoonfuls of butter
1 tablespoonful of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of white pepper
Directions:
Break the eggs in a bowl, add all the seasoning. Rub the butter and
flour together, add the milk, stir until boiling, and then add this to
the eggs; beat together until thoroughly mixed. Crumb the bread,
removing the crusts; stir this in at last. Turn into a buttered baking
dish, cover with grated cheese, and bake in the oven until thoroughly
"set" and a nice brown. It makes an exceedingly good, easily digested
luncheon or supper dish for children.
The Most Popular Egg Cookbooks
• The Farmstead Egg Cookbook• Dairy-Free, Egg-Free, Kid Pleasing Recipes & Tips• Sophie-Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish• The Kid-Friendly Food Allergy Cookbook: More Than 150 Recipes That Are Wheat-Free, Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Low in Sugar• The Allergy Self-Help Cookbook: Over 350 Natural Foods Recipes, Free of All Common Food Allergens: wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free• Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy• Tender at the Bone: Growing Up at the Table• What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook• Food Allergies For Dummies• Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden |
|
|
