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6 eggs.

4 tablespoonfuls good gravy—veal, beef or poultry. The latter is particularly nice.

1 handful bread-crumbs.

6 rounds buttered toast or fried bread.

Put the gravy into a shallow baking-dish. Break the eggs into this, pepper and salt them, and strew the bread-crumbs over them. Bake for five minutes in a quick oven. Take up the eggs carefully, one by one, and lay upon the toast which must be arranged on a hot, flat dish. Add a little cream, and, if you like, some very finely-chopped parsley and onion, to the gravy left in the baking-dish, and turn it into a saucepan. Boil up once quickly, and pour over the eggs.