Home › The World's Kitchen › Eggs, Romeo

Eggs, Romeo

Broil four thin slices lean raw ham two minutes on each side, remove, and chop exceedingly fine. Heat in a small saucepan one tablespoon butter, add two tablespoons flour, and mix well while heating half minute. Pour in half gill milk, one gill cream, season with a saltspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply mix until it comes to a boil, add ham, with a half tablespoon grated Swiss cheese, mix a little, then let boil for five minutes and keep hot. Cut from a sandwich loaf twelve pieces, quarter-inch thick and two inches in diameter, toast them to a good golden colour, spread a very little anchovy butter on top of each, and arrange on a tin. Prepare twelve poached eggs and lay over the toast, spread the sauce over each egg evenly, dredge a little Parmesan cheese over all, set in oven three minutes, remove, dress on a dish and serve.