Beauregard Eggs
1 cup cream sauce 6 slices buttered toast Put the eggs in the water over the fire and let them "simmer" for twenty minutes. Prepare the toast and set it in the oven to keep hot. Remove the eggs from their shells; cut them in halves lengthwise or chop them fine and put them over the toast. Make a cream sauce; pour over all; garnish with parsley and serve. 6 eggs 4 sardines