Put into it the eggs broken gently into cups.
Poach until the whites are set, then remove them carefully with a fish slice, and put an egg into each croustard.
Place them on a hot dish, and pour gravy boiling hot over them.
Eggs and Anchovy.
- Ingredients—2 eggs.
- 1 slice of fried or toasted bread.
- A little anchovy paste.
- 1 oz. of butter.
- Pepper and salt to taste.
Method.—Let the fried or toasted bread be quite hot (fried bread is the best), and spread it thinly with anchovy paste.
Make the butter quite hot in a frying or omelet pan.
Break the eggs into it, add pepper and salt, and stir very quickly, until they are a soft yellow mass.
Spread it quickly over the toast, and serve immediately.