Ox Eyes

From an
1897
cook book
.................

.

(Don't let the name fool you)

.

Cut slices of Bread into rounds
with a large cutter,
then cut out the centre.
Toast them an even golden brown.
Butter a round, shallow baking dish,
or large pie plate.
Put the rings of Toast on the plate,
break Eggs carefully and pour
one into each cavity in the Toast.
Sprinkle with Salt and Pepper,
Pour a little Cream in between the Toasts,
and set in the oven until the Egg White is firm.
If the oven is very hot on the bottom,
set the dish over hot water,
so that the Egg may not be overcooked.
ooooooooooooooooooooooooooooooo
~~~~~~~~~~~~~~~~~~~~~~~~~~~