Some recipes feel timeless because they’re comforting. Others endure because they’re unapologetically bold. Vincent Price’s Buckingham Eggs fall squarely into the second category.Pulled from A Treasury of Great Recipes, the 1965 cookbook Price co-authored with his wife, this dish is an indulgent, old-school brunch. It’s a bit over the top and rooted in the mid-century idea of entertaining, when meals were meant to impress, and subtlety wasn’t on the menu.I found the recipe via Silver Screen Suppers, a site dedicated to food tied to classic Hollywood figures, and decided to test it, knowing it wouldn't be your typical scrambled egg dish. Buckingham Eggs is a fascinating recipe because it isn’t an everyday breakfast, but it is a memorable one, especially if you’re curious about the food culture of Hollywood’s golden age. Read on to find out what happened when I made the dish in my kitchen.Related: The Dad-Approved Way to Make Scrambled Eggs 10x Better
Who Was Vincent Price?
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Vincent Price was an American actor best known for his distinctive voice and iconic roles in classic horror films of the 1950s through 1970s including House of Wax (1953), The Fly (1958), House on Haunted Hill (1959), The Tingler (1959) and more. Beyond acting, he was a passionate art collector and gourmet cook who helped introduce audiences to fine dining and global cuisine.In his cookbook, Price explained that Buckingham Eggs were named for George Villiers, the seventeenth-century Duke of Buckingham, who was a playwright.Related: How To Tell if Your Eggs Are Bad, According to Food Experts
Ingredients Needed for Vincent Price’s Buckingham Eggs
Courtesy Angel Albring
How To Make Vincent Price’s Buckingham Eggs
The process begins by preparing the toast. Trim the crusts off the bread, then lightly toast it. Soften the butter and combine it with anchovy paste and English mustard until smooth, then spread it generously over the toast.
Courtesy Angel Albring
Next, beat the eggs with cream, salt, pepper and optional minced onion. Melt the butter gently in a skillet over low heat and add the egg mixture to the pan. Stir them slowly and carefully, allowing them to thicken without scrambling fully. Remove them from the heat while still moist and slightly underdone.
Courtesy Angel Albring
Buckingham Eggs Recipe Review: My Honest Thoughts
This recipe is fascinating to me. The salt level is intense and eating a full serving would have been too much.
That said, the flavor combination itself works. The eggs are soft and creamy, and the anchovy-mustard toast delivers bold, briny depth. The melted cheddar adds richness, though it also pushes the dish further into indulgent territory.
Courtesy Angel Albring
Tips, Substitutions and Serving Notes
The biggest thing to know before making Buckingham Eggs is that the dish is extremely salty. Quartering the recipe, using smaller pieces of bread or reducing the amount of anchovy paste can help dial back the salt level. Skipping the Worcestershire sauce also helps rein things in.
For those hesitant about anchovies, using a lighter hand can soften the intensity without losing the character of the dish. A milder cheese could replace sharp cheddar, though that would stray from the original flavor profile.
Courtesy Angel Albring
Pairing the dish with something neutral, like lightly dressed greens, a fresh fruit salad and cups of hot tea could help balance the richness and salt.
Related: The 150-Year-Old Cookie Recipe That's Wildly Simple
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