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Eggs, Murphy

Finely chop half a seeded green pepper, place it in a sautoire with a tablespoon melted butter and nicely brown for three minutes. Pour in a half pint tomato sauce and let it reduce on the fire to one gill, then add little by little a half ounce fresh butter, sharply mixing meanwhile. Evenly divide the puree in six egg-cocotte dishes, carefully crack two fresh eggs in each dish, season with a half teaspoon salt and two saltspoons pepper. Evenly spread over a half teaspoon fennel or chopped tarragon, pour a tablespoon cream over eggs in each dish, set in oven to bake for five minutes, remove and serve.