Miss Rose’s Baltimore Poached Eggs In Toasted Cups
The Baltimore Sun Egg Recipe Contest Prize Winners

Miss Rose’s Baltimore Poached Eggs In Toasted Cups

The Baltimore Sun ran a recipe contest in 1911 and this recipe won first prize in the egg recipes.  It was submitted by Miss. M. L. Rose of 25 North Montford Avenue.

The recipe calls for baker’s bread, and I picture slicing a loaf of french bread into 6 pieces and carve out the middles to make cups.  I could be wrong, but that is what comes to my mind.

Baltimore Poached Eggs In Toasted Cups.  Six toasted cups, 2 ounces of butter, 1 quart of water, 1 teaspoonful vinegar, 6 eggs (absolutely fresh), salt and pepper to taste, bits of crisp parsley.  For cups use baker’s bread, cut circle 3 inches in diameter and 2 1/2 inches thick, cut off crust and scoop sufficient crumbs from each slice to hold poached egg.  Spread inner side of cups with butter and toast a delicate brown in a hot oven.  Keep water to boiling point, add vinegar, drop in eggs very carefully, and baste the whole egg with the water until the albumen congeals.  Put toasted cups, which have been slightly moistened with hot water and salted to taste, on hot platter.  Put poached egg in each cup carefully.  Arrange bits of parsley artistically on each cup and serve at once.  This makes an attractive and palatable dish, and will tickle the palate of the ill as well as the well.

Baltimore Poached Eggs In Toasted Cups Recipe
The Baltimore Sun Egg Recipe Contest Prize Winner

Baltimore Poached Eggs In Toasted Cups - 1911 Prize Winner

Course Breakfast
Servings 6 people

Ingredients

  • 6 large eggs
  • 2 oz butter
  • 1 quart water
  • 1 tsp vinegar
  • 1 loaf french bread recipe calls for baker's bread

Instructions

  1. For cups use baker's bread, cut circle 3 inches in diameter and 2 1/2 inches thick, cut off crust and scoop sufficient crumbs from each slice to hold poached egg.  Spread inner side of cups with butter and toast a delicate brown in a hot oven.
  2. Keep water to boiling point, add vinegar, drop in eggs very carefully, and baste the whole egg with the water until the albumen congeals.
  3. Put toasted cups, which have been slightly moistened with hot water and salted to taste, on hot platter.  Put poached egg in each cup carefully.  Arrange bits of parsley artistically on each cup and serve at once.

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