Savoury Haricots On Toast Recipe

1 pint water.

1/2 pint soaked haricot beans.

1 tablespoon cream or milk.

1 teaspoon lemon juice.

1/4 teaspoon salt.

A very little grated nutmeg.

A very little pepper.

A little cooked spinach.

4 eggs.

4 rounds hot buttered toast.



Stew the haricot beans gently for three hours, rub through a wire sieve

with a wooden spoon, add cream, salt, lemon juice, pepper and nutmeg,

have ready four poached or baked eggs, four small rounds of buttered

toast, and a little cooked and seasoned spinach. Place a layer of the

haricot cream on the toast (about a quarter of an inch thick), then a

layer of spinach, stamp out the yolks of the eggs with a pastry cutter

leaving a quarter of an inch border of white, and place one on the top

of each round. This is a very pretty and tasty dish.

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