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Eggs in Crusts

Take several thin rounds of bread and cut in pieces three inches in diameter, then with a small thin cutter an inch and a half in diameter cut the center out of each round, leaving an unbroken ring. Melt a sufficient quantity of butter in a fryingpan, put in the rings, and fry until slightly brown. Butter a dish, lay the rings in it, break a raw egg into each ring, being careful not to disturb the yolks; baste with a few tablespoonfuls of sour cream, and dust over a small quantity of salt. Cover the dish, put it in the oven, and leave it until the whites are set, but they must not be allowed to brown. When cooked, lift the eggs in their rings carefully out of the baking-dish, using a skimmer for the purpose, and lay them on a hot dish covered with a folded napkin or an ornamental dish-paper, garnish with watercresses, and serve.