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Egg and Ham Patties

A savory patty made from stale bread, minced ham, brown sauce, and topped with a poached egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Egg and Ham Patties

Ingredients

Directions

Prepare the bread

  1. Cut out four or five rounds from the bread using a 2‑inch cutter.

  2. Use a smaller cutter to press through the center of each round and remove the inner bread.

Fry the bread

  1. Heat the lard in a large stew‑pan until boiling.

  2. Fry the bread rounds until light brown, then drain on a clean cloth.

Make the ham filling

  1. In a pan, combine the minced ham and brown sauce, and heat for a few minutes.

  2. Add cayenne pepper and lemon juice to the ham mixture.

Assemble and serve

  1. Fill the bread shapes with the ham mixture and top each with a poached egg.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Stale bread
Forms the crisp, sturdy case that holds the filling.
Lard
Fries the bread, giving it a golden, crisp surface through browning.
Lean ham
Provides the savory, meaty body of the filling.
Brown sauce
Adds moisture and savory depth that binds the ham into a filling.
Poached eggs
Add richness and a soft, runny yolk that enriches the filling.

The step that matters

Frying the bread rounds. Lard must be hot enough that the bread browns and crisps quickly; if the fat is too cool, the bread absorbs grease and turns soggy instead of forming a firm case for the filling.

“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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