Marion Davies' Eggs and Muffins

Marion Davies' Eggs and Muffins

Toast and butter the muffins in the ordinary way, poach eggs, and place one on each buttered half muffin. Garnish with asparagus tips, chopped olives, or shrimp. Sometimes Hollandaise sauce is poured over the eggs, and the meat eaters slip a piece of thin York ham beneath the egg, but you can use your imagination, and substitute tongue or a lettuce leaf. This is a made-in-a-minute dish, and most convenient for a quick lunch.