Vintage Eggs with Golden Sauce (1947)

Cut the eggs in half lengthwise and place two halves on each slice of toast. Add the grated cheese to the hot cream sauce, stirring occasionally until cheese is melted. Pour a generous spoonful over each serving of egg and toast, and serve hot.

*From my Great Grandmother Fry's cookbook :) This is a cookbook that has her handwritten recipes and clippings:) It is held together by a red rubber-band:)

This recipe came from the Kraft-Phenix Corporation - Chicago
Home Economics Dept.