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Poached Eggs, Cream Sauce

Have two quarts boiling water in a saucepan, with a teaspoon salt and two tablespoons vinegar. Crack in six fresh eggs, one by one, and poach for three minutes. Have six freshly prepared toasts on a large dish. Lift up the eggs with a skimmer and place two on each toast; poach six more in a similar way and place on the toasts.

Prepare a cream sauce pour it over the eggs and serve.