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 Hollandaise Sauce.
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