From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


  • 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

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.


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