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Celtic Cookery : Irish Nested Eggs

Quoted from the book of Maura Laverty's Cookery Book.,Longmans, 1946-48. Posted by kind permission of Conrad Bladey . All rights reserved

For each person allow :
3/4 cup potato mashed with butter and cream,
1 tablespoon cooked peas,
1 egg, 2 teaspoons butter.

Method: Place the potatoes in mounds on a greased baking sheet. Press a cup into each to make a hollow. Place a tablespoon of cooked peas in each "nest," carefully break a raw egg over the peas.
Season with pepper and salt and dot with butter. brush with beaten egg and bake 20 minutes in a 375 degree oven. Serve with buttered par sliced carrots.

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