4 eggs Salt 1/2 cup cream Pepper
1 tablespoon butter Cayenne
2 tablespoons grated cheese
Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve on buttered toast. Strain cream over the toast.