Savory Eggs

A breakfast recipe found in “Recipes the Modern Pabst-ett Way”
published by the Pabst Cooporation in 1931

Savory Eggs

Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well the rest of the recipe ingredients.

Ingredients
3 tablespoons butter
2 medium size onions—finely chopped
6 eggs
1/2 teaspoon salt
pinch of pepper
2 tablespoons bread crumbs
1/4 package Pabst-ett Standard

Approach

Fry onions in butter until golden brown. Turn into shallow baking dish (one which can be set on table) and break the eggs over the onions. Sprinkle salt and pepper over the eggs and then sprinkle with bread crumbs. Add the Pabst-ett in very thin slices over the top. Bake in moderate oven until eggs have cooked firmly.


Fahrenheit Celsius Gas Mark Terminology
275 F 140 C 1 Very Cool or Very Slow
300 F 150 C 2 Cool or Slow
325 F 165 C 3 Warm
350 F 177 C 4 Moderate
375 F 190 C 5 Moderate
400 F 200 C 6 Moderately Hot
425 F 220 C 7 Hot
450 F 230 C 8 Hot
475 F 245 C 9 Hot
500 F 260 C 10 Very Hot
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