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E Egg, Open-faced

A historical recipe from The Complete Book of Cheese, by Bob Brown (1955).

A historical recipe

The Complete Book of Cheese, by Bob Brown (1955). Project Gutenberg eBook #14293.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Complete Book of Cheese, by Bob Brown (1955). Digitised by Project Gutenberg, eBook #14293 (https://www.gutenberg.org/ebooks/14293). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Sauté minced small onion and small green pepper in 2 tablespoons of butter and make a sauce by cooking with a cup of canned tomatoes.
  2. Season and reduce to about half.
  3. Fry 4 eggs and put one in the center of each of 4 pieces of hot toast spread with the red sauce.
  4. Sprinkle each generously with grated Cheddar, broil until melted and serve with crisp bacon.