|Course||Breakfast or hors d'oeuvre|
|Main ingredients||Bread, beef tongue, scrambled eggs, onions|
|Cookbook:Tongue toast Tongue toast|
Tongue toast is an open sandwich prepared with sauteed beef tongue and scrambled eggs. It is seasoned to taste with black pepper and onions. Sometimes the tongue is served on buttered toast instead, with a poached egg instead of a scrambled one. While it is primarily prepared as a dish for breakfast, it is often eaten for lunch and dinner.
A variant served as breakfast involves the use of boiled, smoked beef tongue, cream, scrambled egg, and seasoned to taste with nutmeg, pepper, chopped parsley, and chopped green peppers. A recent variant involves the use of reindeer tongue.
- Thomas Jefferson Murrey, Cookery for Invalids (White, Stokes & Allen, 1887)
- Sarah Annie Frost, The Godey's Lady's Book Receipts and Household Hints (Evans, Stoddart & Company 1870)
- Phillis Browne, The Dictionary of Dainty Breakfasts (Cassell 1898, in New York Public Library)
- Milburn (New Jersey) Budget - 11 August 1886
- Rufus Estes, Good Things to Eat, as Suggested by Rufus: A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc (self published 1911, in New York Public Library)
- Mixed Nuts - Central Europe Review, 20 November 2000
- Auguste Escoffier, The Escoffier Cook Book: a Guide to the Fine Art of Cookery (Random House 1941) ISBN 0-517-50662-9