Eggs a la Suisse

Spread the bottom of a silver dish with two ounces of fresh butter; cover this with rather thin slices of fresh Gruyere or any other choose; break eight whole eggs upon the cheese without disturbing the yolks; season with grated nutmeg, mignionette-pepper, and salt; pour a gill of double cream on the surface; strew the top with about two ounces of grated cheese, and set the eggs in the oven to bake for about ten minutes; pass the hot salamander over the top, and serve with strips of very thin dry toast separately on a plate.