Eggs for Breakfast – 1890s


Creamy, delicious eggs. Savory from the broth and mushrooms, with the slightest crunch lent by the onions. It’s not quite an omelet, nor yet scrambled eggs, but something like both, in that the chopped whites and yolks of hard-boiled eggs are combined in a thick, creamy sauce. It’s an interesting spin on eggs for breakfast, and a great way to use up any leftover hard boiled eggs you may have in the fridge. In fact, I bet it would be a terrific way to use up leftover deviled eggs from a party (if there is such a thing… I usually eat them all!). The mustard would be a welcome addition, I think.

I recommend expanding on the original recipe, and putting a hefty layer of the egg mixture on a slice of toast, topping with a sharp cheese, and setting it under the broiler for just long enough to melt the cheese. With this treatment, it can actually stand as a breakfast main course, rather than a side.

Recipe for Eggs for Breakfast

Boiling eggs: 10 minutes       Prep time: 15 minutes

Serves 3-4

Cook’s Note: I haven’t the faintest idea where the bay leaf is meant to figure in, so I’ve omitted it altogether. If you like, I suppose you could let it sit awhile in the stock to pass on a bit of the flavor.


  • 6 mushrooms, diced (~1/4 cup)
  • 6 hard boiled eggs, divided into whites and yolks, both chopped small
  • 1 slice of onion, diced (~1 1/2 Tbs.)
  • 2 Tbs. butter, divided
  • 1 Tbs. flour
  • 2 Tbs. cream
  • 1 cup stock
  • salt & pepper to taste

Saute the mushrooms in 1 Tbs. butter until soft. Remove from pan and set aside. 

Melt the rest of the butter, and add the flour. Stir until the butter bubbles and turns golden. Pour in the stock and cream and stir until it  reaches a smooth consistency. Add the chopped egg whites, mushrooms, and salt & pepper to taste. Bring to a bubble, then crumble the yolks into the mixture. Turn off heat and stir to combine. 


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