BAKED EGGS WITH SPAGHETTI
As many eggs as are required for a dish, chopped parsley, lemon-thyme, minced shallot, breadcrumbs, seasoning, 3 or 4 tomatoes, 3 ozs. spaghetti, butter, 2 ozs. mild, grated cheese, watercress.
As many eggs as are required for a dish, chopped parsley, lemon-thyme, minced shallot, breadcrumbs, seasoning, 3 or 4 tomatoes, 3 ozs. spaghetti, butter, 2 ozs. mild, grated cheese, watercress.
Method.—Butter as many china ramekin cases as there are eggs; mix some chopped parsley, a very little lemon-thyme and a small quantity of shallot with some fine white breadcrumbs; season with salt, pepper, and a little curry powder, and sprinkle the mixture thickly over the inside of the cases. Break one egg at a time into a coffee cup, and turn it carefully into one of the ramekins; pour a teaspoonful of warm butter over the top and cover with the remains of the herb mixture and bake at once in a hot oven until the whites of the eggs are set. Have ready the tomatoes cut in half and fried; turn the eggs from the cups and put one on each piece of tomato and arrange them round a hot dish with spaghetti, prepared as follows, in the middle and garnish with watercress. Cook the spaghetti in boiling, salted water until it is tender, then drain it well and put it into a saucepan containing two ounces of warm butter; season it withsalt and black pepper, and scatter in the cheese (preferably Parmesan) by degrees while turning the spaghetti lightly and quickly with a fork, and serve at once.