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Eggs Molet, Moderne

Boil twelve fresh eggs five minutes, take up and plunge in cold water one minute, remove, shell and place in a hot deep dish. Prepare a cream sauce, add six finely sliced, canned mushrooms, two sweet peppers cut in small squares, three anchovies in oil cut in small pieces and half teaspoon freshly chopped parsley; mix a little, then let boil five minutes. Pour sauce over eggs and serve.