MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Baked Eggs With Spaghetti Categories: Pasta, Vegetarian Yield: 1 Batch Eggs; as many as required Fresh parsley; chopped Lemon thyme Shallot; minced Bread crumbs Italian seasoning 3 Tomatoes; up to 4 3 oz Spaghetti Butter 2 oz Parmesan cheese; grated Watercress Butter as many china ramekin cases as there are eggs; mix some chopped parsley, a very little lemon-thyme and a small quantity of shallot with some fine white bread crumbs; season with salt, pepper, and a little curry powder, and sprinkle the mixture thickly over the inside of the cases. Break one egg at a time into a coffee cup, and turn it carefully into one of the ramekins; pour 1 ts warm butter over the top and cover with the remains of the herb mixture and bake at once in a hot oven until the whites of the eggs are set. Have ready the tomatoes cut in half and fried; turn the eggs from the cups and put one on each piece of tomato and arrange them round a hot dish with spaghetti, prepared as follows, in the middle and garnish with watercress. Spaghetti: Cook the spaghetti in boiling, salted water until it is tender, then drain it well and put it into a saucepan containing 2 oz warm butter; season it with salt & black pepper, and scatter in the cheese (preferably Parmesan) by degrees while turning the spaghetti lightly and quickly with a fork, and serve at once. Recipe by Jeanne Jardine Recipe FROM: The Best Vegetarian Dishes I Know, 1910 Recipe FROM: MMMMM