Habit asserts itself in most homes. Consequently eggs are still looked upon very much as something only to be served at break fast. Even then the variation in ways of serving eggs is limited. Egg and bacon, boiled or scrambled eggs are served perhaps ninety-nine times out of a hundred.
We suggest that you regard eggs as a suitable and delicious course to serve as a preliminary to the evening meal. Or serve one of the many tempting dishes made with eggs, at luncheon.
We know that a couple of eggs are equal in food value to a good serving of meat or fish. With the addition of a little vegetable or sauce, you can make any of the following dishes. These are tasty, attractive to look at, nourishing and economical, so why not try them?
- 1 egg per person
- 1 tin cream style sweet corn
Method: Heat sweet corn, arrange on plate. Poach eggs lightly in boiling salted water, using an egg poacher to retain egg shape, or use aluminium rings available at any hard ware store for a few pence each.
Serve poached egg on top of sweet corn and serve either with hot buttered toast or some fried potatoes. Excellent for a lunch or light evening meal. Quick and easy.
- Cooked spinach, finely chopped
- Grated cheese
- White sauce
Method : Season cooked spinach with butter and salt. Put about a tablespoon of spinach in each buttered individual casserole dish, sprinkle with a little grated cheese and break an egg into each dish.
Make a little thin white sauce, and cover each egg with about one tablespoon of sauce and a pinch more grated cheese. Bake in a moderate oven until eggs are set. Serve immediately.
This is good for break fast, lunch, or a first course for dinner. Keep a little spinach in reserve the next time you serve it as a vegetable, and you’ll have a tasty and quick breakfast dish.
- Mince stew
- 1 poached egg per person
Method: Make a tasty mince stew by cooking minced steak, onion, a little tomato, salt and pepper. Cook until tender, adding only a little water. Thicken with about a teaspoon of plain flour.
Arrange on hot plates or on a large serving dish, with poached eggs on top. Serve just as is with hot buttered toast, or serve as a main dinner course with vegetables. This is a tasty and excellent dish.
- Hard boiled eggs
- 1 large or 2 medium onions
- 2 oz butter
- 2 ripe tomatoes
- 1 tablespoon tomato sauce
- 1 tablespoon curry powder
- 1/2 cup milk
- 1/2 cup water
Method: Boil eggs until hard and stand in dish of cold water until required.
Melt butter in saucepan or frying pan. Add very finely sliced onions — chopped across once or twice — and cook until onion is soft and yellow. Add salt and then curry powder.
Allow curry powder to fry with the onion for a minute or two. Now add chopped ripe tomatoes and the tomato sauce and cook for another couple of minutes.
Add the milk and water together and let the mixture simmer slowly until the onions are quite soft. Peel hard-boiled eggs, cut in halves down the middle, and place in the curry mixture, spooning the curry over the eggs until they are completely covered.
This mixture should not need thickening. There should be sufficient onion to make the curry thick enough. Do not overcook, but leave on the stove long enough for the eggs to heat through.
When served, each half egg should be topped with the curry mixture and the rest of the curry sauce surrounding it. Allow one-and-a-half to two hard-boiled eggs per person. Serve with a little boiled rice.
A wonderful Sunday night tea.
- Hard boiled eggs.
- 2 or 3 ripe tomatoes
- 1 onion
- 1 oz butter
- Salt and pepper
Method: Peel onions and dice them. Melt butter in saucepan and cook onion until soft and yellow — but not brown.
Add chopped ripe tomatoes, pepper and salt and cook for 20 or 25 minutes, until mixture has thickened a little. If not cooked long enough, mixture will be watery, but longer cooking will reduce liquid.
Cut hard-boiled eggs in half lengthwise and slip into the tomato mixture. Spoon some on top when serving. If required for more than two or three people, use an extra onion and add another tomato or two.