_Roy L. McCardell_
“EGGS MUSHROOMETTE”
This is the queen of breakfast dishes and should be served, of
course, with broiled ham, the king of breakfast dishes, hot
buttered toast, and several cups of fresh-made, fragrant and
just-strong-enough-to-bring-out-full-flavor, percolated coffee!
_Recipe_
Peel and slice a half pound of fresh mushrooms and cook in butter in
old-fashioned frying pan till nearly done. The pan is now good and hot.
Moderate the heat and put in three fresh eggs and fry them very slowly,
constantly basting top of eggs with the hot butter the mushrooms
have been cooking in. Cook well, slowly and thoroughly till all the
mushrooms that attach are nestling in the white of the eggs like plums
in a pudding. Serve, when thoroughly cooked, with the broiled ham,
fresh coffee, and hot buttered toast.
This dish, as here described, is for one person only—as it is too good
to be shared with anybody else.
P. S.—Eggs should never be fried so quickly that the whites are cooked
to isinglass. Cook them slowly, surely, thoroughly and baste with hot
mushroom butter as directed, and you will have Eggs Mushroomette and
have eaten a poem!