Welsh rarebit butter over the bottom of a plate, lay the cheese on, pour in two or three spoonfuls of white wine, cover it with another plate, set it over a chafing-dish of hot coals for two or three minutes, then stir it till it is done and well mixed. You may stir in a little mustard; when it enough lays it on the bread, just brown it with a hot shovel. Served with an egg on top, a Welsh rarebit is known as a "buck rabbit" or a "golden buck". Welsh rarebit blended with tomato (or tomato soup) is known as
Creamed eggs on toast two eggs from their basket. Many times the white gravy will have remnants of pink or blue or green from the colored eggs which will add to this festive dish. The recipe was first discovered in Fanny Farmer's Boston Cooking-School Cook Book in 1896. Creamed eggs on toast Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from bechamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. "The