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Breakfast

Breakfast Dish

A breakfast dish of dried beef simmered in milk, thickened with flour, served over toasted bread with poached eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Breakfast Dish

Ingredients

Directions

Make the beef sauce

  1. Boil the milk in a pot.

  2. Add the dried beef, butter, and pepper to the boiling milk.

  3. Once it boils, thicken the mixture with flour.

Prepare the toast and eggs

  1. Toast enough bread slices for each family member.

  2. Poach an equal number of eggs in hot water.

  3. Place one poached egg on each slice of toast.

Serve

  1. Arrange the toast on a large platter and pour the beef mixture over it.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried beef
Provides the salty, savory meat flavor that the sauce is built around.
Milk
Forms the liquid base of the sauce, giving it a creamy body.
Flour
Thickens the milk into a smooth sauce as it heats.
Butter
Adds richness and fat that rounds out the sauce's flavor.
Eggs
Provide a soft, runny yolk that adds richness over the toast.

The step that matters

Thickening the milk with flour. Flour added to hot liquid can clump if not whisked in smoothly. Stirring while it heats lets the starch disperse and swell evenly, giving a smooth, thick sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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