Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of butter
- salt
- pepper
Directions
Place in a frying pan as many muffin rings as you have eggs to poach, drop an egg in each ring, then turn in enough boiling water to cover them. Add a little salt, cook slowly on the side of the range. It should take from ten to fifteen minutes to cook them.
216 ROCKY MOUNTAIN COOK BOOK.
Eemove carefully, using a pancake turner, or a wide- bladed knife, onto a round piece of toast ; remove the rings. Season with a little salt, pepper and a piece of butter. Serve on a platter. Garnish with water- cress or parsley. Before toasting the bread cut the slices into rounds with a large sized biscuit cutter. To poach the eggs without rings break carefully in the boiling salted water.
POACHED EGGS (No. 2).
Add a little salt to the white of the egg, and beat to a stiff froth, place in a cup, and carefully drop the yolk (so as not to break it) into the center. Set the cup in a dish of boiling water, cover and boil four minutes. At sea level three minutes would be long enough. Season with a little butter, salt and pepper. Serve in the cup. A good way to serve an egg to an invalid.
POACHED EGGS (No. 3).
Spread the toast with creamed chicken, minced ham, anchovy or sardine paste, and place a poached egg on top. Or, serve poached eggs with boiled ham or bacon.