If not a
sufficient amount of cottage cheese is in supply to serve for a meal, it
may very well be used for this dish. Otherwise, cream cheese
serves nicely.
ALPINE EGGS
(Sufficient to Serve Six)
2 10-cent pkgs. cream cheese or
1 c. cottage cheese
2 Tb. finely chopped parsley
1/8 tsp. paprika
6 eggs
1 Tb. butter
1 1/2 tsp. salt
Grease six individual baking dishes. Break up the cheese with a fork and
sprinkle a layer on the bottom of each dish. Break an egg in each dish
over the cheese. Season with salt. Sprinkle a layer of cheese on top of
the egg, and over that put chopped parsley, paprika, and a small piece
of butter. Place the baking dishes in a shallow pan of hot water and
bake in a moderate oven until the eggs are set. Remove from the oven and
serve at once.
74. Clipped Eggs.--The chief value of clipped eggs is their appearance,
which, as will be observed in Fig. 17, is very attractive. This dish
adds much to the breakfast tray of an invalid or will tempt the
appetite of a child who does not feel like eating. But in addition to
being attractive, this dish is high in food value, for in this respect
it is exactly equivalent to a poached egg on toast or a plain egg served
with a piece of toast to which is added a small amount of butter.
CLIPPED EGGS
(Sufficient to Serve Six)
6 pieces toast
3 Tb. butter
6 eggs
1/2 tsp. salt
1/8 tsp. pepper
Butter the toast with some of the butter. Separate the whites and yolks
of the eggs without breaking the yolks.
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