No. 80 Savoury Haricots on Toast
1 pint water.
½ pint soaked haricot beans.
1 tablespoon cream or milk.
1 teaspoon lemon juice.
¼ 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.