Recipe of the Week: Italian Eggs

The following simple recipe for Italian Eggs is from Good HouseKeeping’s Book of Menus, Recipes, and Household Discoveries (253 pages, copyright 1925, now in public domain). That is one of the 11 new bonus books included in the new 2005-2023 edition of the SurvivalBlog Archive USB stick.

  • Asparagus tips
  • 2 cupfuls Hollantlaise Sauoe
  • 6 eggs

Butter a rather shallow glass dish and cover with hot, canned or freshly-cooked asparagus tips laid flat and evenly, allowing four to six tips for each serving. Meanwhile, poach the eggs in the usual manner and arrange them on the asparagus tips.


At the last minute, pour the hot Hollandaise sauce over all, and serve

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!