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1940s Recipes + Menus

Eggs Obstaculos

The Way We Cooked: Vintage Gourmet

May 1942

Heat in a shallow dish 2 tablespoons butter or olive oil with 3/4 cup hot tomato sauce, or 3/4 cup tomato sauce seasoned with 8 drops Tabasco, rolling the mixture well around the edges. When the sauce bubbles, break 8 eggs into it. Heat slowly until the eggs are done, pour 1 cup beer over them, and serve at once with hot toast.

This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.