Evening Republican, Volume 16, Number 297, Rensselaer, Jasper County, 13 December 1912 — Hamburg Eggs. [ARTICLE]

Hamburg Eggs.

Cream two tablespoonfuls of butter, four tablespoonfuls of soft bread crumbs and a teaspoonful of minced parsley, seasoning to taste with salt, paprika ahd celery salt. Work all to a smooth paste and with it line small individual patty pans that have been brushed with melted butter; break an egg carefully into each, and after dusting lightly with salt, cover with a mixture of melted butter and browned bread crumbs, cooking for six minutes in a hot oven. Serve in the pans garnished with parsley.