EGGS A LA FINNOIS

6 eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of strained tomato
1 tablespoonful of chopped chives
2 green peppers

Rub the butter and flour together, add the tomatoes, and the peppers,
chopped very fine. Stir until this reaches boiling point, and stand it
over hot water.

Poach the eggs in deep water. Toast six rounds of bread; arrange the toast
on a platter, put one egg on each slice, pour around the tomato sauce, dust
thickly with the chives and send to the table.