No. 54.—Ham with Shalots, Parsley, and Chervil.
Cut in small dice 1 oz. of clean cooked ham, put in your eggs, and cook as above. A spoonful of either shalot, parsley, or chervil will vary this dish.
No. 55.—Mirrored Eggs.
Put 1 oz. of butter into a small tin pan, spreading it all over, in it crack 4 eggs without breaking the yolk if possible, season over with salt and pepper, and small nuts of butter here and there; put in an oven before the fire till set, and serve.
No. 56.—Eggs au Miroir, with Ham or Bacon.
Cut the ham or bacon in thin slices, fry a few minutes in a pan, put on your plate, break your eggs over, set in oven till set, and serve, and proceed as above. The ham may be cut in thicker slices if preferred, but will take rather longer cooking.
No. 57.—Eggs with Chopped Ham or Tongue.
Cut 2oz. of dressed ham in small dice, butter the bottom of the plate or dish, and place the ham upon it; break the eggs over, season, and proceed as before.
No. 58.—Eggs and Mushrooms.
Wash, peel, and slice a few mushrooms, butter the dish thickly, spread the mushrooms over, season with salt and pepper, and set the dish in the oven till the mushrooms are done; break the eggs over and proceed as before.