Title: THE RECIPE FILE

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Pasta, Seafood and Eggs:
Cup Baked Eggs

from Little Rock Cooks...
Recipes Handed Down from Generation to Generation


INGREDIENTS:
4 teaspoons butter
4 teaspoons parsley, minced
4 eggs
Salt and pepper to taste
4 teaspoons butter
4 teaspoons light cream
4 muffins or slices toast
TO PREPARE:

Grease 4 small custard cups with 1 teaspoon butter each; sprinkle with 1 teaspoon minced parsley each.  Break an egg into each cup, season with salt and pepper, add 1 teaspoon cream and 1 teaspoon butter.  Arrange cups in a pan of hot water; cover with waxed paper and bake in 350 degree oven for 15-20 minutes or until eggs are set.  Unmold on hot buttered muffins or toast.

SERVES 4



Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.

To purchase copies of Little Rock Cooks, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website.

The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Little Rock Cooks support the projects and programs of the Junior League of Little Rock, Inc.
 

   

 
 

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