Boil three or four eggs quite hard. When cool cut into rather thick slices. Lay in a well-buttered fireproof dish. Sprinkle with grated cheese, fine breadcrumbs, salt and pepper. Pour over some white sauce. Sprinkle with brown crumbs, make thoroughly hot and brown with a salamander.

Eggs Au Gratin

Put a tablespoonful of very hot Mornay sauce into a dish. Break the eggs into it, cover with Mornay sauce, sprinkle with grated cheese mixed with fine raspings, and cook in a fierce oven.