Eggs A-la-Creme
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 12 eggs
- bread crusts
- pepper
- salt
Instructions
- Boil twelve eggs just hard enough to allow you to cut them in slices.
- Cut some crusts of bread very thin, and put them in the bottom and round the sides of a moderately deep dish.
- Place the eggs in, strewing each layer with the stale bread grated, and some pepper and salt.