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Eggs, Soleil

Lightly butter six shirred-egg dishes. Boil twelve fresh eggs in boiling water for eight minutes; take up and drop into cold water for a minute, remove and shell them. Cut each one into halves, lengthwise; then cut each half into three equal strips, also lengthwise. Arrange the pieces evenly in the egg dishes, giving a sun-like shape. Spread a cream sauce over the eggs; sprinkle a teaspoon grated Parmesan cheese over the eggs of each dish. Then place in a hot oven and bake for five minutes, or until they obtain a nice colour; remove and serve.