Page:Everyday Luncheons.djvu/146

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Work a teaspoonful of anchovy paste, or more, if desired, into one third of a cupful of butter. Spread on thin slices of crisp toast, and lay a poached egg on each slice.

 

Beat the white of eggs to a stiff froth, spread on a buttered platter, and make hollows in the froth with a spoon. In these hollows drop carefully the unbroken yolks. Sprinkle with salt and pepper, and place in a hot oven until the eggs are set.

 

Prepare as above, arranging on slices of buttered toast instead of on a platter.

 

Rub a stoneware platter thickly with butter, cover it with very thin slices of cheese, sprinkle with grated nutmeg, pepper, and salt, pour half a cupful of cream over the eggs, sprinkle with the cheese, grated, and bake about fifteen minutes in a hot oven. Serve on the same platter.

