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Fried Eggs, Biarritz

Cut from a stale loaf of sandwich bread six slices quarter of an inch thick, lightly trim off crusts, dip in milk, then in beaten egg. Heat one and a half tablespoons melted butter in a frying pan, add the slices of toast, one beside another, and fry three minutes on each side. Remove, place on a hot dish. Broil six very thin slices raw ham one minute on each side, arrange a slice on top of each slice of toast. Heat in a small black frying pan a teaspoon melted butter, crack in one fresh egg and fry three minutes, then lift up with a skimmer and lay over toast. Prepare five more in a similar way. Season equally with a very little salt and white pepper and serve.