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Eggs with Bread Sauce

A cupful of dry bread crumbs, using only the interior of the loaf. Put into a saucepan with a cupful and one-half of milk, one-half of a teaspoonful of salt, a dash of cayenne and a half teaspoonful of onion juice (if liked), and simmer slowly until thick and smooth, beating several times with a spoon. Pour the sauce into a broad, shallow dish and break carefully over it half a dozen eggs. Place in a hot oven until the eggs are set; then send quickly to the table..