Vincent Price’s Buckingham Eggs and party invite!

I’m having a day off work to fiddle around with plans for the Vincent Price Treasury Cookalong, and work on other bits and pieces of writing.  As is tradition for a spinster’s day off, I made Buckingham Eggs for my brekkie.  Mmmm.

I’ve just signed up to Lightroom so I can fiddle around with my photos a bit.  Here’s my first attempt – does it look more fancy pants?  I am going to have fun experimenting with this for sure…

Recipe for Buckingham Eggs is at the bottom of this post.  In addition, if you want to sample these cooked by one of the best chefs in the land, join us for breakfast in the Georgian Restaurant at Harrods on 7th November after a private tour of the food halls before the store opens!  Details about this special event to mark the launch of the 50th edition of The Treasury of Great Recipes can be found here.  The chef is going to make Buckingham Eggs JUST FOR US!

Victoria Price will be joining us on the tour and for breakfast, she’ll also be signing copies of the Treasury for part of the day at Harrods.  More details to follow.

In the evening we are having a book launch party and EVERYONE is invited!  Ticket price will include a drink and a selection of canapés, inspired by recipes in the Treasury.  I’m going to be working with the chef to decide on the menu.  So exciting.  Tickets have only just gone on sale, click here for details – Treasury Taster on the Southbank

So here’s how to make Buckingham Eggs – the recipe serves six but it’s easy to divide up if you are making for less.

Mary and Vincent Price’s Buckingham Eggs – from The Treasury of Great Recipes (1965)

1. Trim crusts from 6 slices bread.  Toast lightly.

2. Cream together: 2 tablespoons butter, 2 tablespoons anchovy paste, and 1 teaspoon English mustard.

3. Spread toast with anchovy mixture and keep warm.

4. Beat 8 eggs with: 3 tablespoons cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper.  Add: 1 tablespoon finely minced onion (optional).

5. In a skillet over low heat melt: 2 & 1/2 tablespoons butter.

6. Pour in the beaten eggs.  When eggs begin to thicken, stir with wooden spoon.

7. Remove from skillet while still moist and underdone.

8. Mound up on anchovy toast.  Sprinkle each with: 1 tablespoon grated cheddar cheese.  Dot with melted butter.  Sprinkle with a few drops Worcestershire sauce, if desired.

PRESENTATION

Place under hot broiler until cheese melts and serve at once.

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I forgot to put mine under the grill this morning, but here’s some I made earlier…

Particularly recommended for weekend days when you are a bit hungover!