COOK with Elizabeth Onion And Carrot Egg

Press, Volume XCV, Issue 28267, 3 May 1957, Page 2

COOK with Elizabeth Onion And Carrot E gg

Here is a substantial and savoury meal combining eggs, onion and carrots making as good and nourishing a meal as any you could wish. Serve it on slices of crisp fried bread, on buttered toast, or turn it on to the centre of a dish, surrounded with grilled tomato halves and parsley sprinkled mashed potato. Onion and Carrot Egg (for 6): lib carrots, ' 4 onions, 3oz butter, A- pint vegetable stock, juice of 1 small lemon, J breakfast cup milk, 6 eggs, salt and pepper, 1 teaspoon Worcester sauce, chopped parsley. Grate coarsely 11b raw carrots, and grate or chop finely 4 medium sized onions. Place in a saucepan with 3oz butter and the juice of 1 small lemon. Cover with a lid and cook gently for 20 minutes to half an hour, shaking or stirring frequently. Do not brown. Stir in 1£ cups of vegetable juice or stock and continue cooking until both carrot and onion is completely tender. Whisk 6 eggs with 5 cup of milk. Add salt, pepper, and a teaspoon of Worcester sauce and pour into the vegetable mixture. Stir, without boiling, until it thickens. Divide up on to slices of fried bread or buttered toast, or turn on to a hot dish and surround with tomato and potato.