When the bread is of good color on one side, turn it and place half an egg--the space from which the yolk was taken being filled with the anchovy mixture--on the bread; cover the blazer, and, when the second side of the bread is browned nicely and the egg hot, serve at once.
=Eggs with Asparagus.= INGREDIENTS.
1 cup of asparagus peas.
1 cup of asparagus liquor.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1/4 a teaspoonful of salt.
Paprica.
3 or 4 eggs.
_Method._--Cut the asparagus in pieces of the size of a pea and cook until tender.

In cooking, reserve the tips until the other pieces are partially cooked, or, being more tender, they will become broken while the others are still uncooked.

Make a sauce of the butter, flour, salt, paprica, and water in which the asparagus was cooked, or use half a cup of cream in the place of part of the asparagus liquor.

When the sauce boils, add the asparagus and mix lightly with the sauce; break the eggs, one after another, into a cup and slide them carefully on to the top of the asparagus.

Season with a sprinkling of salt and pepper, and, if desired, a grating of nutmeg.