3/4 c. chopped lean ham
4 tbsp. chopped green onion
1 tbsp. chopped cooked liver
2 tbsp. chopped mushrooms
6 slices boiled ham
2 tbsp. butter
Dash white wine or lemon juice
6 eggs
6 slices toast
Salt and pepper to taste

Make sauce (1 1/2 cups) by cooking chopped ham, green onion, liver, mushrooms together in butter. Add wine or lemon juice. Break each egg into a saucer. Then slide eggs into deep grease (not too hot). Keep turning egg over with perforated turner to keep eggs round and to get whites to cover yolks. Fry only 2 or 3 at a time. Have slices of toasted buttered bread ready. Place a slice of ham and an egg on each slice of toast. Pour sauce over. If preferred, instead of above sauce cooked in butter you can make a sauce with roux foundation (browning equal amounts of flour and butter) using green onions, mushrooms, green pepper and seasonings.