Alpine Eggs

Alpine Eggs

Ingredients:
1 c. cottage cheese
2 Tb. finely chopped parsley
1/8 tsp. paprika
6 eggs
1 Tb. butter
1 1/2 tsp. salt

Directions:
Grease six individual baking dishes. Break up the cheese with a fork and
sprinkle a layer on the bottom of each dish. Break an egg in each dish
over the cheese. Season with salt. Sprinkle a layer of cheese on top of
the egg, and over that put chopped parsley, paprika, and a small piece
of butter. Place the baking dishes in a shallow pan of hot water and
bake in a moderate oven until the eggs are set. Remove from the oven and
serve at once.
74. Clipped Eggs.--The chief value of clipped eggs is their appearance,
which,, is very attractive. This dish adds much to the breakfast tray
of an invalid or will tempt the appetite of a child who does not feel
like eating. But in addition to being attractive, this dish is high in
food value, for in this respect it is exactly equivalent to a poached
egg on toast or a plain egg served with a piece of toast to which is
added a small amount of butter.
CLIPPED EGGS
(Sufficient to Serve Six)