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 that they can be sliced cleanly. Cut bread crusts into very thin slices. Arrange the bread slices in the bottom and around the sides of a moderately deep dish. Layer the sliced eggs in the dish, sprinkling each layer with grated stale bread, pepper, and salt.