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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

EGGS: EGG RECIPES

BAKED EGGS

Take a dish or pan in which you serve eggs on table. Put butter in the pan the size of a walnut, and melt it. Then break in the pan 6 eggs, and pour over the eggs 3 tablespoonfuls of rich sweet cream. Season with pepper and salt. Bake about 5 minutes; longer if the eggs are desired harder, and less if softer.

Sister H. I. Buechley, Carlisle, Ark.