6 eggs (chicken or duck)
salt and pepper to taste
6 slices of hot toast
Seperate eggs leaving the yolk in the shell until ready to use.
Season whites with salt and pepper and beat until stiff enough for form sharp peaks.
heap onto toast and make a hollow in the center of each mound.
slip egg yolks into the hollow, season and bake at 350 until brown and yolks are firm.
Garnish with paprika and parsly if desired.
You may sprinkle grated cheese over eggs before baking, and/or add a slice of ham between the egg white mound and the toast.
This seems like it would work really well with duck eggs with as much loft is in those whites.
Fluffy Egg Nests The Encyclopedia Of Cooking 1950
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