Rich Toast

From 1911:

A substantial dish for breakfast or luncheon is made by placing on each individual plate a slice of dry toast. On this place a slice of broiled ham, and on the ham a poached egg. Over all pour a sauce made by bringing one cup of cream to the boiling point and stirring into it a tablespoon of butter and half as much flour blended; season with salt and a dash of white pepper.
A truly French idea is to use sour cream instead of sweet, and many consider it most delicious.