Raymond Hitchcock transforms himself in the twinkling of an eye from a " Yankee Consul" into a maître d'hôtel, and his scrambled eggs and cheese deserve a place in the galaxy of stars recipes. He breaks three eggs and slips them into the blazer, beats them with a generous lump of butter and two tablespoonfuls of grated cheese, with salt and pepper to taste. It cooks five minutes over a brisk flame, and when just the right thickness is poured in a deep hot dish over some fried toast, and in three minutes - only the dish is left.