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Golden Buck

Beat one egg and put into a small saucepan; add five ounces of soft, domestic cheese in small pieces or bits, one even tablespoon of butter; one-third teaspoon of salt; a grain of cayenne; one even teaspoon of mustard; and five tablespoons of milk. Toast and keep warm five slices of bread. Set the saucepan of cheese mixture into another of boiling water and stir until the cheese is almost creamy. Set the pan where it will keep hot but not cook any more. Make ready ten poached or "dropped" eggs; spread the mixture on the toast, and also place over the cheese on each slice two of the cooked eggs. Serve immediately.