Home › The Principles of Cookery › Eggs and Asparagus

Eggs and Asparagus

Cut a slice of bread to suit a dish, toast and butter it while quite hot, then lay it on the dish, and keep both warm by the side of the fire. Have ready six well-beaten eggs, add a little salt and pepper, and put them into a saucepan over the fire with a lump of butter. Beat the eggs until they have lost their fluid state, then spread them over the toast with asparagus, boiled and cut small, laid on the top of the eggs. Time, half an hour to prepare. Probable cost, 1s. 6d. Sufficient for two or more persons.