Broiled Eggs


4 thick slices firm white bread
3 tbs. butter
4 large eggs
salt to taste
cayenne pepper or tobasco sauce to taste
1/2 c. grated Gruyere or Swiss cheese
With a cookie cutter or the mouth of
a glass, cut out 4 rounds of bread,
2 1/2" in diameter. Fry the rounds in
butter until light golden on both sides.

Poach eggs, trim them neatly and
place one on each round of fried bread.
Season them with salt and cayenne or
Tobasco and cover thickly with grated cheese.
Place on a baking sheet or in a heatproof dish
and run under a hot broiler to brown.
Serves 2.