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Eggs, Taverne

Cut out from a stale loaf of French bread twelve thin slices, toast them to a good golden colour, then place them at the bottom of a lightly buttered baking dish, carefully crack twelve fresh eggs over, season with half teaspoon salt and two saltspoons pepper. Broil six thin slices bacon for one minute on one side only, then arrange them over the eggs cooked side downward, sprinkle a tablespoon Swiss cheese over, set in the oven for six minutes, remove and serve.