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Title: Baked Eggs With Spaghetti
Categories: Pasta, Vegetarian
Yield: 1 Batch

Eggs; as many as required
Fresh parsley; chopped
Lemon thyme
Shallot; minced
Bread crumbs
Italian seasoning
3 Tomatoes; up to 4
3 oz Spaghetti
Butter
2 oz Parmesan cheese; grated
Watercress

Butter as many china ramekin cases as there are eggs; mix some chopped
parsley, a very little lemon-thyme and a small quantity of shallot
with some fine white bread crumbs; season with salt, pepper, and a
little curry powder, and sprinkle the mixture thickly over the inside
of the cases. Break one egg at a time into a coffee cup, and turn it
carefully into one of the ramekins; pour 1 ts warm butter over the
top and cover with the remains of the herb mixture and bake at once
in a hot oven until the whites of the eggs are set. Have ready the
tomatoes cut in half and fried; turn the eggs from the cups and put
one on each piece of tomato and arrange them round a hot dish with
spaghetti, prepared as follows, in the middle and garnish with
watercress.

Spaghetti:

Cook the spaghetti in boiling, salted water until it is tender, then
drain it well and put it into a saucepan containing 2 oz warm butter;
season it with salt & black pepper, and scatter in the cheese
(preferably Parmesan) by degrees while turning the spaghetti lightly
and quickly with a fork, and serve at once.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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