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Eggs a La Hitchcock

Eggs a La Hitchcock
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Yield: Serves 6.

A subtly flavored chafing-dish specialty.


  • 1 pint cream, light or heavy
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon tomato catsup
  • 1/2 tablespoon walnut catsup
  • 1 saltspoon Tabasco sauce
  • salt and pepper to taste
  • 6 large eggs
  • rounds of buttered toast
  • parsley or watercress


Heat the cream in a chafing dish, and when it is hot add the seasonings. Drop the eggs into the hot sauce. When they are set serve them on the rounds of buttered toast. Pour the remaining sauce over the eggs and garnish the plates with parsley or watercress.
Updated Tuesday, August 14th, 2007
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