Mothers Cold Eggs
From notyourmomma 16 years ago
- 8 minutes to make
- Serves 6
These eggs were traditionally served with a cold baked ham, a sauce made with red currant jelly and dijon mustard to accompany the ham, hashed browned potatoes, ambrosia salad and a green salad (vinagrette) with chocolate pots de creme or a Lane cake for dessert. Read more It is a wonderful brunch buffet for Easter or Mother's day event. Easy make ahead. See less
Ingredients
- 6 eggs poached shopping list
- 6 slices of good bread cut in rounds and toasted shopping list
- anchovy paste shopping list
- 6 slices of fresh tomato shopping list
- mayonnaise shopping list
- cream shopping list
- parsley or paprika shopping list
How to make it
- Poach eggs in water with a dash of vinegar (yolks just sticky)
- Toast rounds of thick cut good quality bread, not wimpy wonderbread.
- Spread each toast round with anchovy paste.
- Place slice of tomato on toast.
- Top with egg (patted dry)
- Refrigerate covered if making early.
- Before serving, thin mayonnaise with some milk or cream to just pouring consistancy, a thick cream consistancy.
- Put egg rounds on decoratve serving platter,
- Pour mayonnaise over the egg mounds.
- Garnish with chopped parsley or sprinkle each with paprika.
- I use cayenne instead of paprika to liven up the dish a bit. A little goes a long way.
People Who Like This Dish 3
- robertg MO
- mystic_river1 Bradenton, Florida
- babyhomersmommy West Bloomfield, MI
- fishtrippin Estelline, SD
- notyourmomma South St. Petersburg, FL
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The Rating
Reviewed by 2 people-
nothing wrong with that....it was delicious and loved by all. Thank you JM
mystic_river1
in Bradenton loved it
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A great post. Nothing here not to love. You get my 5 forks and I'm only sorry I can't make it a 10....Bob
robertg
in loved it
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