Submitted by The Spur Cross Ranch Cook, Pryor, Okla.
• 1 Tbsp butter
• 3/4 to 1 C half and half
• 4 eggs
• 2 Tbsp crushed cornflakes
• 4 slices hot, buttered sourdough toast
• Salt and pepper to taste
Melt butter in a skillet. Add cream and heat until just bubbling. Break eggs carefully into a saucer and slip into the hot liquid. Cook until whites are firm around the edges. Sprinkle with cornflakes, cover and cook to desired consistency. Arrange eggs on toast with cream. Season with salt, pepper and paprika.