Poached Eggs With Gravy
Poach eggs and serve them with Sauce Bernaise, or any piquant sauce.
Poached Eggs Indienne
Poach the number of eggs required, and after placing them on toast pour over them a thin curry sauce.
Eggs Waldorf
Place nicely poached eggs on toast, and fit a freshly cooked mushroom as a cap over each yolk. Surround the toast with brown sauce containing quartered mushrooms.
Scrambled Eggs
Break six or more into a bowl, beat them lightly with a fork, and pour them into a frying pan into which 1 tablespoon of butter has been melted; stir continually over a very slow fire until they are well set, seasoning them meanwhile with pepper and salt, and adding another ½ tablespoon of butter in small pieces during the cooking. Serve with a garnish of small triangular pieces of toast. One tablespoon of cream can be added to the eggs before serving if desired. Eggs may be scrambled with milk, using ½ cup of milk to 4 eggs, and then proceeding as above.