Chopped ham, tongue,

Cream- or tomato-sauce, parsley.

Butter small molds, or little cups, sprinkle the sides with finely chopped ham, tongue, or parsley. Break 1 egg at a time into a saucer, and slide it into the mold.

Stand the molds or cups in a pan filled with boiling water, and cover and place in a hot oven until the eggs are set.

Loosen the edges and turn out carefully. Pour over them a cream- or a tomato-sauce, and serve at once.