I recently stumbled across a new (well, new-to-me) online stash of old recipe advertisements. Not only was it full of fun new retro recipes, the scans are mostly from Australian Women’s Weekly — a whole new range of brands that I’d never even heard of, and terrifying ways to use them.
Sunrise Eggs, for example, thought you should put eggs on anything and everything. Instant mashed potatoes, baked with an egg and cheese! Yum?
Line ovenproof ramekins with Deb (made to packet instructions). Drop an egg into the centre of each, grate cheese over, bake till eggs are set (about 15 min.). Serve in ramekins or on plates with vegetables.
Somewhat unusually, there was no particular cheese specified in the recipe. One of the kids declared that Swiss was definitely the best choice, and we figured, why not?
Instant mashed potatoes just need to be mixed with milk, water, and butter, then stirred. (Done.)
Breaking eggs into the ramekin nests took slightly more concentration… ok, not really all that much. The only way I really could have messed this up would be to drop the egg on the floor.
Having tasted the instant potatoes (and not terribly impressed by the experience), I grated a LOT of cheese onto the top. This was the last chance to make it taste good…
After about twenty minutes (I wanted to make sure the eggs were set — which in retrospect might have been a mistake), the potatoes/eggs had puffed up slightly and it looked like a cute little soufflé.
Even with generous cheese, however, these were not good. Potatoes and eggs are both bland and desperately need seasoning to punch up their flavor. Cheese can do that somewhat, but not when all alone and just lightly grated on top!
With lots of added salt, this rose to the level of “barely edible.” And it wasn’t even that fast, it took a whole fifteen minutes to bake. With really good mashed potatoes and some amazing cheese, it might be OK. As is? Nah.
Thanks to Vivat Vintage for sharing this 1964