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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A New England comfort food from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Baking time is approximate. Ingredients:
6 eggs, separated |
1 teaspoon minced parsley |
1 teaspoon anchovy paste |
1 tablespoon butter |
1/4 teaspoon salt |
paprika (to garnish) |
Directions:
1. Preheat oven to 350°F.
2. Beat whites until stiff.
3. Beat yolks until light.
4. Add parsley, salt and anchovy paste.
5. Fold yolk mixture into stiffly beaten egg whites.
6. Melt butter in heavy skillet and pour in egg mixture.
7. Cook until bottom is brown, then place in preheated oven and brown the top.
8. Garnish with paprika and serve at once.
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