Food You Can Eat: Vincent Price’s Eggs Buckingham

Image via Silver Screen Suppers

I once had, in my hot little hands, a falling-apart copy of Vincent and Mary Price’s A Treasury of Great Recipes. Did you know that Vincent Price and his wife Mary were great chefs and gourmands? Yes. In 1965 they published this cookbook and it was a huge hit. I lost my copy, but I want to give a shout-out to for reminding me of this recipe recently. I wandered the web and came across, which thinks I am an AI bot, but I got far enough to see that they reproduced the recipe in full. Incredibly bored, I made it for us as an Easter Monday breakfast/brunch. This feeds two very hungry men but I’ve amended it slightly.


6 slices bread [This is misleading. You need six slices of a bigger loaf, sliced thicker and just bigger in general than American supermarket bread. You’ll see why when you see what you do with it.]

2 tbsp. butter [softened, put this in a small bowl you’ll use later]

2 tbsp. top-quality anchovy paste, made by crushing Ortiz brand Anchovies [these still exist, but I think this was spon-con. I used whatever Better Half picked up for me.]

1 teaspoon English mustard [I used Dijon; “English” is code for “not bland, sugary, American mustard”]

8 eggs

3 tbsp. cream

1/4 tsp. salt [I omitted this. The anchovy paste made it salty enough for us]

1/8 tsp. pepper [that means, don’t dirty a measuring spoon, two shakes from a pepper shaker will do]

1 tbsp. finely-minced onion (optional) [It certainly was for me]

2 1/2 tbsp. butter [I think it’s assumed that all the butter used is salted; that’s what I used]

1 tbsp. grated cheddar cheese [don’t worry about this until later, but have some cheddar and your grater handy]

A few drops of Worcestershire sauce

Here again I varied.

Remove the crusts from the bread and toast them so they warm up a little bit, but that’s all. Put them on a small baking sheet. In the small bowl where the butter is softening, add the anchovy mash and the mustard. Cream this with the fork you smooshed the anchovies with, and then with the fork smear the bread with a layer of this mixture.

Make very buttery, slightly undercooked scrambled eggs: In another bowl beat the 8 eggs with the little bit of pepper. Turn on your broiler. Over low heat in a skillet on the stovetop melt in the other 2 1/2 tbsp butter, pour in the eggs, and stir this around, but you don’t want the eggs to be done quite yet. When the eggs are firm enough to handle with a spatula or a slotted spoon (no tongs for this!) divide them up over the six bread slices. Hand-grate some cheddar cheese over all of this. As much as you want, but not too much. You don’t want to wind up with a crust. Then, add the few drops of Worcestershire to each. Pop these in the broiler until the eggs are cooked and the cheddar is melted, this goes very quickly. I think it took me 3 minutes or less but the Faithful Hound was distracting me and the Better Half Half through this entire process was in another room watching a “Judge Judy” rerun at top volume so I could hear that too.

I thought it was delicious. YMMV. Better Half’s certainly did.

  • Note: There seems to be only one photo in existence of Eggs Buckingham online, taken by The Food Dictator themself. It’s a little different from mine, and they garnished with parsley, which for two people who have been together longer than a lot of people have been alive, and with no one else around to impress, and crawling out of the pandemic, no, that’s too extra. No parsley garnish.


  1. That sounds pretty kick ass.  Vincent should have done a horror themed cooking show.

  2. Keitel will not eat eggs; he says that it is a texture thing. To qualify, he will eat them when they are disguised in baked goods.

    • I don’t like scrambled eggs generally because of the texture. In my head I feel like if they’re runny, they’re undercooked. 

      Which is fucking rich given that I like poached eggs and fried eggs, but only if the yolks are still nice and runny. 

      • @brightersideoflife It’s not just you! I’m the same way about scrambled eggs, can’t stand them wet at all. But getting them cooked all the way through without drying them out… that’s harder than it sounds! And I like soft-boiled eggs, over-easy fried eggs, etc. Runny scrambled eggs are just… no.

        • Dunno if y’all have gas or electric over there, but if it’s electric, the trick I’ve figured out works BEST over the years, is to turn the heat *off* but leave your pan on the burner & keep stirring/mixing, just as the scrambled eggs start “drying out”
          When they’re on that line going from “just a little runny” to “dried out,” there’s juuuust enough residual heat in the pan & burner to get them to “dry, but not dried out,” if you shut it off THEN.😉
          Of course, it took plenty of years of either “runny” or *dry* before I realized quite where that sweet spot was!😉🤣

          • Yes, this is very true! In lots of recipes you’ll see an instruction to remove pan from heat and let rest or cool for X minutes, or even “divide among plates and let sit for X minutes before serving.” That’s because the pan and the food itself is retaining heat and if it doesn’t explicitly say so it’s also still cooking a little. You see this in sauces all the time. “Remove from heat and let stand for 5 minutes. Sauce will continue to thicken.” That’s because it’s still cooking. Electric, gas, open fire, it doesn’t matter. On very rare occasions  (and I can’t remember one off-hand) you’ll see an instruction to move an ingredient or a finished meal component to a chilled bowl or something. That’s to stop the cooking abruptly but one of the reasons why this is so rare is that it kind of shocks the food and it’s far better to let it do its own thing naturally, taking into account the post-cooking/still cooking part.
            Oh, I just remembered a very common “move from heat to cold” application: this is how you blanch vegetables.

      • You’re definitely not alone and this is not uncommon. Most of my friends will eat almost anything but scrambled eggs can be a tough sell. And yet they’ll eat omelets, which to me are very close…

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