Baked Eggs. No. 1

Ingredients

6 eggs, 4 tablespoonfuls good gravy - veal, beef or poultry, the latter is particularly nice - 1 handful breadcrumbs, 6 rounds buttered toast or fried bread.

Method

Put the gravy into a shallow baking-dish. Break the eggs into this, pepper and salt them, and strew the breadcrumbs over them. Bake for five minutes in a quick oven. Take up the eggs carefully one by one, and lay upon the toast, which must be arranged on a hot flat dish. Add a little cream, and, if you like, some very-finely chopped parsley and onion, to the gravy left in the baking-dish, and turn it into a saucepan. Boil up once quickly, and pour over the eggs.

Baked Eggs. No. 2

Ingredients

6 eggs, 1 cup of chicken, game, or veal gravy, 1 teaspoonful mixed parsley and onion chopped fine, 1 handful very fine breadcrumbs, pepper and salt to taste.

Method

Pour enough gravy into a neat baking-dish to cover the bottom well, and mix with the rest the parsley and onion, set the dish in the oven until the gravy begins to hiss and bubble, when break the eggs into it, so that they do not crowd one another. Strew breadcrumbs thickly over them, pepper and salt, and return to the oven for three minutes longer. Then pour the rest of the gravy, which should be hot, over the whole. More breadcrumbs, as fine as dust, and bake until the eggs are "set." Send to table in the baking-dish. This dish will be found very savoury.