Pour a pint of good tomato sauce into a saucepan on the hot
stove, add two cut-up, peeled, sweet peppers, fry for two minutes in
a tablespoonful of butter, a teaspoonful of chopped chives, and
reduce it gradually to about half the quantity, which will take ten
minutes. Poach six very fresh eggs, as for No. i, pare their edges
neatly. Place six freshly prepared hot toasts on a warm serving-dish,
arrange the eggs carefully on top, and pour the above sauce over
all, then send them to the table at once.
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