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Fried Eggs, Li Hung Chang

Prepare and trim six fresh toasts, three inches square, lightly butter and place on a dish. Broil six exceedingly thin slices lean bacon for a minute on each side, remove and cut each slice in two, and arrange over the six toasts. Heat thoroughly a well-buttered, small frying pan, crack in two fresh eggs, sprinkle over a teaspoon very finely grated, cooked ham, season with a saltspoon salt and half saltspoon pepper, cook for two minutes on the range, then set in the oven for one minute. Remove and carefully glide over one toast, then prepare five more portions in a similar manner. When all prepared sprinkle over half teaspoon curry powder evenly divided. Place an ounce butter in a frying pan, shuffle the pan until the butter attains a nice brown colour, then pour in a teaspoon vinegar, toss a little, then pour over the eggs and serve.