Stuffed Peppers No. 4

• Green peppers
• 1 onion (chopped)
• ½ cup butter
• Eggs

Remove stem end and seeds of peppers. Boil 8 to 10 minutes in boiling salted water. Fry the onion in the butter, season with the salt and Worcestershire sauce. Put a tablespoonful of this mixture in each pepper, set in a buttered muffin tin. Break an egg in each mould over the mixture, cover with the buttered crumbs and bake 15 minutes. Serve on toast with Holland