French~EGGS A LA PAYSANNE

EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons
to be served. Put bits of butter here and there, stand the platter
over a baking pan of hot water in the oven until the eggs are "set,"
dust them with salt and pepper and send them to the table.

EGGS A LA PAYSANNE

6 eggs
1/2 cupful of cream
2 tablespoonfuls of grated onion
1 clove of garlic
1/2 teaspoonful of salt
1 saltspoonful of pepper

Add the onion and the garlic, mashed, to the cream; pour it in the
bottom of a baking dish, break on top the eggs, dust with salt and
pepper, stand the baking dish in a pan of water and cook in the oven
until the eggs are "set." Serve in the dish in which they are cooked.