Pottage of Eggs⁷⁴

• 4 eggs
• ½ pt/300 ml milk
• 2

Beat the flour, saffron, ginger, sugar and honey into a little of the milk, then beat in the remainder to form a smooth mixture.

Slowly bring to the boil, stirring continuously, and set aside.

Poach the eggs in simmering water until lightly set, arrange on a dish, pour the sauce over, and sprinkle with the sugar and cinnamon mixture.