Cut your slices of ham of a uniform size and shape. Fry quickly, and
take them out of the pan as soon as they are done. Have the eggs ready,
and drop them, one at a time, in the hissing fat. Have a large pan
for this purpose, that they may not touch and run together. In three
minutes they will be done. The meat should be kept hot, and when the
eggs are ready, lay one upon each slice of ham, which should have been
cut the proper size for this. Do not use the gravy.