Cabbage and Eggs

From 1911:

Either cold boiled cabbage or cauliflower can be utilized in this way.
Break the cold cabbage in strips or cut in small pieces before boiling, and then make a cream sauce of a cup of milk and a heaping teaspoon each of flour and butter stirred smooth in the saucepan before boiling milk is turned in; then the whole simmered until it begins to thicken; then the cabbage is stirred in. Simmer until the whole is hot. Then turn on slices of buttered toast. Have the whites of one or two eggs beaten stiff and put on the hot cabbage over the top, and drop yolk of egg in center. Set in oven until eggs are set, then serve at once. This is delicious and fully as nourishing as meat.