6 eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of strained tomato
1 tablespoonful of chopped chives
2 green peppers
Rub the butter and flour together, add the tomatoes, and the peppers,
chopped very fine. Stir until this reaches boiling point, and stand it
over hot water. Poach the eggs in deep water. Toast six rounds of
bread; arrange the toast on a platter, put one egg on each slice, pour
around the tomato sauce, dust thickly with the chives and send to the
table.
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