Home › The World's Kitchen › Moulded Eggs on Toast

Moulded Eggs on Toast

Lightly butter twelve individual pudding moulds. Crack one fresh egg into each, evenly season with half teaspoon salt and two saltspoons white pepper, lay on a tin, pour hot water in the tin-up to half the height of moulds. Set in oven five minutes. Remove, have six freshly prepared slices of buttered toast arranged on a large hot dish. Unmould the eggs, place two on each slice of toast and serve.