Shelly's Recipe

EGGS A LA HITCHCOCK

Category: Breakfast and Brunch

1 pint cream, light or heavy
1 tbsp Worcestershire sauce
1/2 tbsp tomato catsup
1/2 tbsp walnut catsup
1 tbsp Tabasco sauce
Salt and pepper to taste
6 large eggs
Rounds of buttered toast
Parsley or watercress

Heat the cream in a chafing dish, and when it is hot add the seasonings. Drop the eggs into the hot sauce. When they are set serve them on the rounds of buttered toast. Pour the remaining sauce over the eggs and garnish the plates with parsley or watercress. Serves 6