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This comfortable supper dish is a Maine "receipt" from a family whose ancestors were among the first settlers.
Yield: Serves 6
- 1 small onion, minced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 2/3 cup milk
- 1-1/2 to 2 cups corn, scraped from the cob
- 1/2 pound diced cheese
- 1/2 teaspoon savory*
- 2 eggs, well beaten
- 6 slices toast
- *Use Worcestershire Sauce
Saute butter and onion together, add seasonings, milk and corn, and cook slowly, stirring constantly, for about 10 minutes. Stir in the cheese and savory, and cook till cheese is melted. Then add the eggs and cook very gently, stirring constantly, 2-3 minutes longer. Serve on the toast slices, with pickle or relish as an accompaniment.
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