|Bologna||1⁄2 Pound, thinly sliced|
|Drippings/Butter / margarine||1 Tablespoon|
|Poached eggs||5 (Hot)|
1. Leave the casing or skin on the slices of bologna. Brown them quickly on both sides in the hot drippings, butter or margarine. They will curl to form cups. Remove the casings.
2. Have the eggs poached in hot water.
3. Arrange the bologna cups on a warmed platter. Slip a poached egg into each cup. Sprinkle with salt and pepper.