| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| Butter or other grease | ||
| Stale, browned bread crumbs | ||
| 2 | c | Cold, cooked meat |
| 4 | Eggs | |
| Seasoning and flavoring to | ||
| suit the meat |
INSTRUCTIONS
Mrs. W. R.Babb This is a baked version of Scotch eggs, with the eggs cooked at the same time as the forcemeat This dish sometimes is called "eggs in bird's nest" Grease thoroughly four small cups or molds and sprinkle thickly with the browned crumbs. Season and flavor the meat rather highly, and line the molds with it, leaving a hollow in the center of each mold -- the meat may be moistened with stock or gravy if too dry. Break a raw egg into the hollow left for the purpose in each cup, sprinkle with salt and pepper, and bake in a moderate (350ø) oven till the eggs set. Turn out and serve with or without sauce or gravy. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 171
Total Fat: 19g
Cholesterol: 744mg
Sodium: 284mg
Potassium: 276mg
Carbohydrates: 1.4g
Fiber: 0g
Sugar: <1g
Protein: 25.1g