Potatoes And Eggs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Text only,
Directions:
Elder Fredrick W. Evans, Mt. Lebanon Shaker Village
Served for the brethrens breakfast, after the brothers came back from the
fields for a six oclock breakfast.
Fill a buttered 2 quart ovenproof dish with 6 large cooked potatoes sliced
the long way, which have been sauteed gently in about 6 Tb. butter. (When
sauteeing, turn over repeatedly to avoid burning.) Sprinkle potatoes with
1/2 cup grated Cheddar cheese.
On top of cheese and potatoes, break 6 whole eggs. Keep them well arranged
on top of potatoes. Keep egg yolk and white together. Sprinkle well with
salt and pepper. Cover eggs (bring to within 1/2 inch of top of dish) with
fresh heavy cream. Bake 10 minutes in oven at 375F. Serve from dish.
Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess
Williams Miller and Persis Wellington Fuller, Macmillan Publishing Co.,
1985, ISBN 0-02-584980-8.
Typed by Manny Rothstein, 1/97.
Source from luhu.jp
Served for the brethrens breakfast, after the brothers came back from the
fields for a six oclock breakfast.
Fill a buttered 2 quart ovenproof dish with 6 large cooked potatoes sliced
the long way, which have been sauteed gently in about 6 Tb. butter. (When
sauteeing, turn over repeatedly to avoid burning.) Sprinkle potatoes with
1/2 cup grated Cheddar cheese.
On top of cheese and potatoes, break 6 whole eggs. Keep them well arranged
on top of potatoes. Keep egg yolk and white together. Sprinkle well with
salt and pepper. Cover eggs (bring to within 1/2 inch of top of dish) with
fresh heavy cream. Bake 10 minutes in oven at 375F. Serve from dish.
Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess
Williams Miller and Persis Wellington Fuller, Macmillan Publishing Co.,
1985, ISBN 0-02-584980-8.
Typed by Manny Rothstein, 1/97.
Source from luhu.jp