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Title: Mrs. Kelsal's Spinach Toasts
Categories: Breakfast
Yield: 2 Servings

1/2 pt Spinach juice
5 lg Eggs
Sugar; to taste
1 Lemon; juice and zest of
--OR-
1/2 Orange; juice and candied
-peel of, finely chopped
1 pn Nutmeg
1/4 c Butter
2 Naples biscuits (substitute
-ladyfinger cookies); grated
2 sl White bread; up to 4
Powdered sugar; to taste
Lemon and orange slices; for
-garnish

Stir together spinach juice, eggs, lemon zest (or orange candied
peel), nutmeg, and grated ladyfingers. Add sugar to taste.

Place the mixture into a pan and set it over medium-low heat, and
continue stirring until it thickens to about the consistency of
scrambled eggs. Add half the butter, stirring until it has melted
into the mixture.

Take the mixture off the heat, and squeeze in the juice of a lemon (or
orange).

Melt the rest of the butter into a frying pan, and fry slices of
bread over medium heat until golden brown on each side.

Spread the egg mixture thickly over each slice of toast.

Sift some powdered sugar over them.

Set them on a dish in the oven under medium-low heat (about 325°F).
Remove when top of egg mixture begins to crisp and change color,
about 5 minutes.

Decorate the dish with slices of lemon and orange.

Serve.

Recipe by Michael Walkden

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
eggs-sugar-spinach-toast-breakfast-early-modern-recipes/>

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