Baked Eggs
Butter some small cups of a size to hold one egg each, being careful to see that they are well covered. Sprinkle these inside with a mixture of finely chopped parsley and bacon or ham, tipping out what does not adhere to the sides. Break the egg in this, and bake in the oven. When it is done, turn it out on to a round of buttered toast on which you have also placed, if you like, a thin round of lean, warmed bacon. It looks extremely pretty, and tastes delicious. You can vary the mixtures with which the cup is sprinkled. For example, tongue can very well be substituted for the ham, and other herbs can be used instead of, or as well as, the parsley.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19390901.2.17.1
Bibliographic details
New Zealand Listener, Volume 1, Issue 10, 1 September 1939, Page 10
Word Count
129Baked Eggs New Zealand Listener, Volume 1, Issue 10, 1 September 1939, Page 10
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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