1 can pimientos

6 or 8 eggs

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint milk

1 teaspoonful salt

1 saltspoonful pepper

8 rounds of toast

Trim the tops of the pimientos to make them even. Put these inside of custard or timbale cups. Break in each one egg, dust it lightly with salt and pepper, stand the cups in a baking-pan of boiling water and cook in the oven until the eggs are set. Allow one round of toast for each cup. While they are cooking, rub the butter and flour together; add the milk and stir until boiling, then add the salt and pepper; pour this into the bottom of a heated platter, loosen the pimientos from the edge of the cups, put a round of toast over the cup and turn out the contents. Stand the toast, on which you have turned the egg, in the cream sauce; dust, if you like, with a little chopped parsley and send to the table.