Eggs In Ambush

Scoop out the crumb from stale rolls, first cutting an even slice off the top. Toast or fry the shells thus made, or rub freely with butter and set into a piping hot oven until crisp and brown. Drop a fresh egg into each shell, add a little minced parsley or a teaspoonful of cream, if desired, or any preferred seasoning of minced fish, or meat, or vegetable. (See Eggs in Ramekins.) Bake in a hot oven till the eggs set, put on the covers, and serve. A pleasant surprise for the person who expects to find only a roll.

Eggs X La Maitre D'Hotel

Make a sauce of half a cupful of melted butter, the juice of half a lemon, and a tea-spoonful of minced parsley. Cut hard-boiled eggs in slices lengthwise, arrange on buttered toast, and pour the sauce over the eggs, or, pour over poached eggs on toast just before serving.

Poached Eggs On Anchovy Toast

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

Eggs Sur Le Plat

Beat the whites 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.

Birds' Nests

Use recipe for Eggs sur le Plat. Arrange in ramekins or on slices of toast.

Eggs Baked In Tomatoes

Cut off a slice from the top (blossom end), of a small, ripe, well-shaped tomato. With a silver spoon scoop out the pulp carefully, sprinkle the inside with salt and drain for a few moments, upside down. Put a tablespoon-ful of seasoned bread crumbs in the bottom of the tomato, break a fresh egg into it, sprinkle with salt and pepper, and place in a hot oven until the egg is set. Prepare one tomato for each person.

Swiss Eggs

Rub a stoneware platter thickly with butter, cover it with very thin slices of fresh Gruyere cheese, break fresh eggs upon the 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 a quarter of an hour in a hot oven. Serve on the same platter on which the eggs were baked.

Chicken Scramble

Use one cupful of cold cooked chicken, shredded or chopped, to seven well - beaten eggs, and prepare like other scrambles. A bit of green pepper or of chopped pimento is an agreeable addition.

Eggs A La Bonne Femme

Fry two sliced onions brown in butter, then add a tablespoonful of vinegar. Butter a platter, spread the fried onions over it, break upon it six fresh eggs, sprinkle with crumbs, dot with butter, and bake in a hot oven until the eggs are set.

Eggs A La Bourgeoise

Cut slices of bread half an inch thick and trim off the crust, lay on a buttered platter, and sprinkle with grated cheese. Beat eggs enough to cover the bread, season with salt and pepper and grated nutmeg, pour over the bread and bake in a moderate oven until the eggs are set.