Ox-Eyes
6 eggs 6 tablespoons cream 6 inch-thick slices of bread 4 tablespoons butter With a three inch cutter, cut bread into rounds. Cut a small ring one and one-half inch in diameter and take out enough crumb to replace with egg; brush with melted butter and brown in quick oven. Moisten each with 1 tablespoon of cream; break a fresh egg into each, season with salt and pepper and cook in moderate oven until white is set.