3 hard-boiled Eggs.
1 oz. Butter.
2 oz. milled Cheese or soft Cheese.
1 teaspoonful of Marmite.
1 teaspoonful of Tomato Sauce or Chutney.
Cut the eggs in halves and take out the yolks, mix the yolks, cheese and flavourings to a smooth paste; pile or pipe with a forcing bag into the white of egg cases, garnish with chopped parsley, and stand the cases on a bed of small cress. Serve with buttered wholemeal toast.