Eggs mornay

1. Melt one tablespoon of butter in a skillet, and when the butter is hot and bubbly but not browned, fry 2 slices of the bread, turning once,when the bottom of the bread is nicely browned.
2. Proceed in the same way for the rest of the butter and the bread.
3. Place the slices of bread in a lightly-buttered (or teflon-coated) baking pan. Place one well-drained lightly poached on each piece of bread and envelop each with the mornay sauce.
4. Sprinkle with paprika and the grated parmesan; broil for only a minute.
5. Serve decorated with finely chopped parsley, scallions or chives.