• 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.