Salt mackerel, finnan haddie, smoked salmon, or other salt fish may be used. Clams, caviare, herring, sturgeon, and many other left-overs are also acceptable.
STEAMED EGGS
Break fresh eggs into buttered custard cups and steam until set.
BAKED EGGS ON RASHERS OF BACON
Have ready some thin slices of bacon fried until transparent, but not crisp. Lay two strips of bacon on each slice of toast, arrange in a baking-pan, break an egg over each slice of toast, and bake until the egg is set.
SCRAMBLED EGGS IN CUPS
Prepare stale rolls as for eggs in ambush, but bake the buttered rolls until crisp and brown, fill with scrambled eggs and serve immediately.
JAPANESE EGGS
Spread hot, boiled rice on a platter, or cold, boiled rice reheated, season with melted butter, lemon-juice, and minced parsley. Poach six eggs and arrange them on the rice.
