Eggs for Breakfast
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- eggs
- rusks breadcrumbs (rusks)
- spoons butter
- green onion (chives/seedlings)
- salt and pepper
Instructions
- Grease a tin/silver pan with butter, dust with breadcrumbs.
- Slip in 12 eggs one at a time; season each with salt, pepper and chopped green onion, dot with butter.
- Set on hot coals; when lightly browned, serve in the same pan.