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Cover the bottom of an earthenware or stone-china dish with rounds of delicately toasted bread. Or, what is even better, with rounds of stale bread dipped in beaten egg and fried quickly in butter or nice dripping, to a golden-brown. Break an egg carefully upon each, and set the dish immediately in front of, and on a level with a glowing fire. Toast over this as many slices of fat corned pork or ham as there are eggs in the dish, holding the meat so that it will fry very quickly, and all the dripping fall upon the eggs. When these are well “set,” and a crust begins to form upon the top of each, they are done. Turn the dish several times while toasting the meat, that the eggs may be equally cooked.

Do not send the fried pork to table, but pepper the eggs lightly and remove with the toast, to the dish in which they are to go to the table, with a cake-turner or flat ladle, taking care not to break them.