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EGG IN A BASKET
THIS IS A RECIPE WHICH HER MOTHER USED AT LEAST AS EARLY AS 1920,
AND WHICH WAS BROUGHT TO AMERICA IN 1906 FROM POLAND.
A PIECE OF BREAD, BUTTERED, IS PLACED IN A FRYING PAN. THE BREAD
HAS A HOLE CUT IN THE CENTER OF IT, DOUGHNUT-SHAPE.
WHEN ONE SIDE OF THE BREAD IS BROWNED, IT IS TURNED OVER, AND THEN
AN EGG IS CRACKED IN THE HOLE AND FRIED. WHEN FINISHED, THE TOAST
AND EGG ARE THEREFORE TOGETHER.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Kind of Food and Its Preparation |
Date learned: 09-20-1969