• 4 eggs
• ¼ lb. lean cooked ham
• 1 dessertsp. finely-chopped

Chop the ham finely, add the parsley and mix. Coat 4 deep patty tins thickly with butter, and cover them completely with a thin layer of ham mixture. Break an egg into each tin, taking care to keep the yolk whole. Sprinkle with a little cayenne pepper and salt, and add a small piece of butter. Place the patty tins in a deep baking-tin, surround them to half their depth with boiling water, and c