Cheese Toasted With Eggs. Maltese Cross
½ pound good English cheese.
3 eggs, beaten light.
3 table-spoonfuls bread-crumbs, soaked in cream.
1 table-spoonful of mustard.
Salt and pepper to taste.
A little minced parsley.
Slices of delicate toast.
3 table-spoonfuls butter—melted, but not hot.
Beat the soaked crumb into the eggs; the butter; seasoning; lastly, the cheese. Beat very light; spread smoothly on the toast and brown quickly upon the upper grating of the oven. Be sure the bars are perfectly clean.