Eggs with Candied Citron Peel

Among odd recipes that are included in From the Hearth, this is one of the oddest. It’s an egg dessert. Like a semi-sweet omelet. With candied peel.

I made this together with stuffed cabbage from the wartime Maritimes. I expected the cabbage to be good, and this dish to be marginal. Read on to see the verdict!

Ingredients

5 eggs, beaten
4 tbsp soft bread crumbs
1/4 cup milk or cream
1/4 tsp salt
1 tsp sugar (I used 1 tbsp)
2 tsp candied citron peel
1/4 tsp orange flower water
2 tbsp butter
sprinkle of sugar

Instructions

Soak the bread crumbs in the milk for 15-20 minutes. Puree or strain (I didn't do this), and then add to eggs.

Add salt, sugar, candied peel and orange flower water, and mix well. 

Melt butter in an omelet or frying pan. When butter is bubbling, add the egg mixture. Let the eggs set, and then lift the outside edges of the eggs to let butter run underneath. Shake the pan occasionally and run spatula underneath to prevent sticking. 

When eggs are still a bit runny on top, folder over. Remove from heat before they are fully done and let sit for 2-3 minutes. Sprinkle with sugar and serve. 

So, I am not the best omelet-maker. This started to stick in the pan, which resulted in semi-scrambled eggs.

The verdict

This was surprisingly good! I think it would read more as dessert with a little more sugar. But it was a little custardy (with milk+egg+breadcrumbs) and a little sweet and a little citrus. I would make and eat this again! A surprising winner!

Are sweet eggs for you? Let us know in the comments!