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EGGS (a la Suisse)

Have ready six or more patty-tins, well buttered; cover the bottom of each with a slice of Gruyere cheese; break an egg into each without disturbing the yolk; season with a little grated nutmeg, salt and pepper; pour a little cream on the surface. Strew the tops of them with grated cheese, then place the tins on a baking sheet and set them in the oven to bake for about ten minutes. Have ready an equal number of slices of hot buttered toast, turn out one tin on each, and serve at once. Probable cost, 1s. 6d.