Stirred Eggs. Maltese Cross
6 eggs.
3 table-spoonfuls of gravy—that made from poultry is best.
Enough fried toast, from which the crust has been pared, to cover the bottom of a flat dish.
A very little anchovy paste.
1 table-spoonful of butter.
Melt the butter in a frying-pan, and when hot, break into this the eggs. Stir in the gravy, pepper and salt to taste, and continue to stir very quickly, and well up from the bottom, for about two minutes, or until the whole is a soft, yellow mass. Have ready in a flat dish the fried toast, spread thinly with anchovy paste.
Heap the stirred egg upon this, and serve before it has time to harden.