Instructions: Mrs. W. R.Babb
This is a baked version of Scotch eggs, with the eggs cooked at the same time as the

forcemeat This dish sometimes is called "eggs in birds nest"

Grease thoroughly four small cups or molds and sprinkle thickly with the browned crumbs. Season and flavor

the meat rather highly, and line the molds with it, leaving a hollow in the center of each mold - the meat may be

moistened with stock or gravy if too dry. Break a raw egg into the hollow left for the purpose in each cup,

sprinkle with salt and pepper, and bake in a moderate (350 ) oven till the eggs set. Turn out and serve with or

without sauce or gravy.

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