Baked Eggs and Gravy

1. 4 to 6 tablespoons gravy.                                                        5. Breadcrumbs.
2. 6 eggs.                                                                                   6. 5 rounds buttered toast or French toast.
3. Pepper and salt.
4. A little cream.


    Put gravy into a frying pan. Break the eggs carefully into this, pepper and salt them and sprinkle a handful of breadcrumbs over them. Bake for 5 minutes in a quick oven. Prepare rounds of buttered toast of French toast and arrange on a hot, flat dish. As soon as the eggs are set, take them up carefully one by one, using a flat ladle or slice, and put them on the toast. Add cream and if liked add some finely chopped parsley and onion to the gravy left in the frying pan. Boil up quickly and pour over eggs. If parsley and onions are not at hand, add any other flavoring or sauce which may be liked.


    For french toast use rounds of stale bread dipped in beaten egg and fried quickly in butter or dripping to a golden brown. Poultry gravy is particularly nice for this dish but any other kind will do.