Recipe: Belgian Poached Eggs

Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the top with whipped whites of EGGS and place a raw yoke on each slice of bread. Set in the oven to bake long enough to heat the egg, and serve at once.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)