Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish.

Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish.

Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.

Place in a 325° oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once.

Serve with wedges of buttered toast for dipping into the egg yolk and the melted cheese.