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Fried Eggs, Mouquin

Cut from a Virginia ham six thin slices, arrange on a broiler and broil on a charcoal fire one minute on each side. Remove and keep on a plate. Cut from a stale loaf of sandwich bread six slices one-third of an inch in thickness; then cut them two inches in diameter, lightly baste with a little good melted butter, place on a tin, set in oven six minutes, or till a nice golden colour. Remove, dress on a hot dish. Cut ham same size as the slices of toast and arrange the pieces on top of the toast.

Lightly butter a small black frying pan, crack in one fresh egg. Season with a very little salt and pepper, and fry three minutes, slide the egg on top of one piece of ham. Prepare five more in a similar way. Pour half the quantity of a Bordelaise sauce over the eggs and serve.