Egg Toast

Beat an egg lightly in a shallow pudding dish; add a saltspoonful of salt and a cup of milk. In this soak about half a dozen slices of stale bread until, soft, changing the lower slices to the top, and dipping the egg over them, so that they will soften without breaking. Butter a hot griddle; put in the slices and brown them on one side, then dot the top of each slice with butter and turn it down in the pan to brown. Sprinkle with sugar, dust slightly with cinnamon, and serve hot.

Source: Papers Past from Cookery, Rodney and Otamatea Times, Waitemata and Kaipara Gazette , 2 April 1913, Page 2