Catholic Recipe: Eggs Marguerite
A recipe of eggs with toast and ham, but baked in the oven.
DIRECTIONS
Toast 4 slices bread on one side; spread untoasted side with prepared mustard; top with 4 slices of ham cut to fit bread. Beat 4 egg whites stiff; mound on ham, making hollow in center. Slip egg yolks into hollows. Place on greased baking sheet. Bake at 350° until egg yolks are set and egg whites delicately browned — about 10 minutes.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
