Home › The World's Kitchen › Scrambled Eggs, Williams

Scrambled Eggs, Williams

Break eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons pepper, one tablespoon shredded cocoanut, and beat up with fork one minute. Heat a tablespoon melted butter in saucepan, drop in the eggs and cook for six minutes, briskly mixing meanwhile.

Prepare six pieces of toast two inches square and one-quarter inch thick, spread a very little anchovy paste over each and arrange on a hot dish. Broil one minute on each side six thin slices lean bacon, place a slice on each toast, evenly divide eggs over and serve.