Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons to be served. Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are “set,” dust them with salt and pepper and send them to the table. 

Print Friendly, PDF & Email
(Visited 64 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *