Half a pint of cream, six eggs, salt and white pepper, and a small
teaspoonful of finely minced parsley. Bring the cream to a boil in a
chafing dish, break the eggs carefully, to keep the yolks whole, into
the cream and cook until the whites are set--about three minutes. Have a
delicate slice of toast for each egg on hot plates, lay an egg on each,
pour the cream over them, sprinkle with pepper and salt and the chopped
parsley and serve.