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Split three sweet green peppers lengthwise, and take out the seeds. Fry two minutes in very hot butter. Fry six very thin slices of ham and place on slices of toast, lay the peppers over the ham, and put a fried or poached egg on each slice.

 

Cut stale bread into slices an inch thick. Scoop out the centres of each slice and remove the crust. Rub with butter, drop an egg into each cavity, and put in a hot oven until the eggs are set.

 

Make toast and hollow the slices slightly in the centre. Mix grated cheese to a paste with milk, and spread over the toast. Arrange on a stoneware platter or in a baking-dish, break an egg over each slice, sprinkle with more cheese, and place in a hot oven until the eggs are set.

 

Make the cream sauce and add to it one cupful of cold, cooked ham, finely minced. Butter custard cups, break an egg into each, and stand 