Poach EGGS as soft as possible. Butter a baking-dish; add a layer of bread-crumbs and grated cheese. Place the EGGS on the crumbs; sprinkle with salt, pepper, grated cheese and chopped parsley. Cover with bread-crumbs and pour over some cream Sauce. Let bake in a hot oven until brown on top. Serve with toast.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)