POACHED EGGS IN CREAM
Put half cup of cream sauce into shallow baking dish. Open eggs carefully and place on sauce; cook over boiling water from 10 to 15 minutes or until eggs are set or are as firm as desired. Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika and serve.
SCRAMBLED EGGS
Break eggs into bowl, season with salt and pepper and pour into hot, frying pan in which butter has been melted. Cook over slow fire and as eggs thicken stir until cooked. If desired eggs may be beaten with 1 tablespoon milk to each egg and cooked in same way.