Eggs Beatrice


These are shirred (baked) eggs made in a shallow white porcelain baking dish, covered with eggs in other forms: hollandaise sauce and caviar. This is an appropriate dish for Mother's Day, especially if Mother has a low cholesterol level.

Butter the ramekins. Break one or two eggs in each. Dot with butter and sprinkle with salt and pepper.

Bake in a pre-heated 450 degree (?) oven for 7 (?) minutes.

For the hollandaise sauce, see Julia Child, The Art of French Cooking, recipe for blender hollandaise, which adds melted butter to eggs yolks and lemon juice in the blender.





Eggs Bernice


Butter individual low-sided casserole.

Break two eggs in each.

Dot with butter, salt, and pepper.

Broil at low temp in a gas oven or bake at 500 in electric oven for 4 minutes.

Cover with Hollandaise sauce.

Serve with a sprinkling of caviar (optional).

May also be made with a layer of salmon or of boiled ham underneath the eggs.