Cook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk to a smooth paste. Add to it 1 cup lean ham, chopped fine, 1 teaspoonful made mustard, ½ a saltspoonful cayenne pepper, and mix smooth with 1 raw egg. Remove the shells from 6 hard-boiled eggs, and cover them with this mixture. Fry in hot fat until brown, drain, and serve hot or cold on a bed of parsley.
Friars' Eggs
Author: Top of the Rock Astronaut / Labels: EggsCook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk to a smooth paste. Add to it 1 cup lean ham, chopped fine, 1 teaspoonful made mustard, ½ a saltspoonful cayenne pepper, and mix smooth with 1 raw egg. Remove the shells from 6 hard-boiled eggs, and cover them with this mixture. Fry in hot fat until brown, drain, and serve hot or cold on a bed of parsley.
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