Fry slices of bread in a little butter. Arrange on a greased scone tray. Separate eggs. Beat whites until stiff. Pile on bread. Hollow out centre with spoon and drop in yolks, salt and pepper and top with grated cheese. Bake in a mod. oven for 15 mins.
Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.15.
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