4 EGGS, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the EGGS, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the EGGS, and bake them in a quick oven for 5 to 7 minutes.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)