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Belgian Eggs
Make some scrambled eggs, and place them on a very hot dish, and pour round them a thick to mato sauce. Decorate the dish quickly with thick rounds of tomato.
Recipes carried out of occupied Belgium by refugees and set down in England in 1915 — waterzooi, hochepot, chicory, the endive and the beer soups — sold to feed the country they came from.
Home › The Belgian Kitchen › Belgian Eggs
Make some scrambled eggs, and place them on a very hot dish, and pour round them a thick to mato sauce. Decorate the dish quickly with thick rounds of tomato.