Eggs A La Atlanta

If you are looking for a lovely brunch egg dish…particularly one in a nest…this is the one to try. Use a nice sharp cheddar cheese. Maybe a shade more brandy and half and half in place of the evaporated milk. (though evaporated milk can be a healthier, richer choice for this dish) You can get away with less cheese and go with toast if you don’t want to fuss with croutons, but the croutons make a nice festive nest for the dish.

Eggs a la Atlanta

4 poached eggs
2 cups buttered, toasted croûtons
1 cup cheddar cheese, grated
1 cup Brandied cream sauce

Poach eggs and place in a nest of toasted croûtons. Top with grated cheddar cheese and brandied cream sauce. Garnish with a sprinkle of paprika and sprig of parsley.

Brandied Cream Sauce
2 Tablespoons butter, melted
2 tablespoons flour
3/4 cup evaporated milk, heated
1/4 cup chicken broth, heated
2 tablespoons brandy
Melt butter, stir in flour, cooking until bubbly. Gradually add heated evaporated milk and chicken broth, stirring constantly until sauce thickens. Add brandy and season to taste.

~Mrs Harry G. Haisten, Jr.
Atlanta Cooks For Company, 1968


  1. That certainly IS lovely – and perfect for Easter (eggs, nests, etc). I love the title of the book – I’l bet there are plenty of wonderful things in there!

  2. Right up my alley! YUM!

  3. Atlanta Cooks for Company is a great cookbook. I have two copies-a much battered copy that was my mother’s and another that I got at a library book sale with cute little addendum in the margins. I use it all the time-particularly for entertaining and for holidays.

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