Eggs a la Dreux

Cooking time—10 min. (approx.)


  • 4 eggs
  • ¼ lb. lean cooked ham
  • 1 dessertsp. finely-chopped parsley
  • ½ oz. butter
  • cayenne pepper
  • salt
  • 4 small rounds buttered toast


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 cook in a moderate oven (350° F., Gas 4) until the whites are set. Cut the rounds of toast to the size of the patty tins, dish the eggs on them.