EGGS A LA MARTIN


Make a half pint of cream sauce. Put half of it in the bottom of a

baking dish or into the bottom of ramekin dishes or individual cups.

Break fresh eggs on top of the cream sauce, dust with a little salt

and pepper, pour over the remaining cream sauce, sprinkle the top with

grated cheese, and bake in a moderate oven until the cheese is browned

and eggs are "set." Serve in the dish or dishes in which they are

cooked.