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Savory Eggs

6 hot hard-cooked eggs

Chopped parsley

Salt and pepper

Anchovy paste

¼ cup hot cream

6 slices hot buttered toast

1 cup hot thin white sauce

Cut the eggs in two lengthwise and remove the yolks. Mash the yolks, add seasonings, cream, parsley, anchovy or any desired relish, and refill the whites. Place on slices of toast and pour the white sauce over them.