Add a half pint of crab meat to a half pint of cream sauce. Season with salt and pepper. Have ready either bread pates or pates made from puff paste. Put a tablespoonful of the crab mixture in the bottom of each. Break in an egg. Stand in the oven until the egg is "set." Or you may poach the eggs and slide them into the pate. Pour over the remaining quantity of crabmeat sauce, and send at once to the table.