Eggs, Eiffel Tower
|Rusks/Dry roast slices||4|
|Canned deviled ham||4 1⁄2 Ounce (1 Can)|
|Shredded process cheese||3⁄4 Cup (12 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Bottled hot pepper sauce||10 Drop|
|Prepared mustard||1 Teaspoon|
Cut rusks or toast in rounds to fit in bottom of 4 ramekins or 6-ounce custard cups.
Butter each rusk; spread with 1 tablespoon deviled ham, place in ramekin and sprinkle with 1 tablespoon cheese.
Beat egg whites with cream of tartar, hot pepper sauce, and salt till soft peaks form; gradually add mustard, beating till stiff peaks form.
Place heaping tablespoon of egg-white mixture on top of cheese in each ramekin.
Top with egg yolks (place 2 yolks in 2 of the ramekins).
Dot layer with bits of deviled ham (about 1/2 tablespoon on each) and sprinkle with 1 tablespoon cheese.
Top with egg-white mixture.
Repeat layers of ham, cheese, and egg white, building up a peak of egg-white mixture.
Bake in slow oven (325°) about 30 minutes, or till golden and yolks are of desired doneness.