Preheat boiler.

Place on a shallow baking dish or cookie sheet: 1/2 English muffin topped with: a large thin slice of ham.

Make a: French Omelet using 2 eggs, large enough to cover the ham. [See below.] Do not fold the omelet, but slip it flat onto the ham. Sprinkle with: shredded Gruyère or Swiss cheese.

Place under broiler until cheese melts. Serve at once.

TO MAKE THE OMELETS: Mix briefly in a bowl with a dinner fork: 2 eggs.

To avoid sticking, clarified butter is best to use in the pan. Roll it over the bottom and sides of the pan. When it is hot and has reached the point of fragrance, but is not brown, pour in the eggs. Meanwhile, agitate the pan forward and backward with the left hand. Keep the egg mass sliding as a whole over the pan bottom. With a dinner fork, quickly swirl the eggs with a circular motion. Hold the fork so the tines are parallel to, but not scraping, the base of the pan. At this point the heat in the pan may be sufficient to cook the eggs, and you may want to lift the pan from the heat as you gently swirl the eggs in circular scrolls from the edges to the center. Pay no attention to the ridges formed by the fork. The rhythm of the pan and the stirring is like a child's trick of patting the head while rubbing the stomach. Have ready a hot serving plate, which helps to inflate the omelet; choose a heat-resistant one if you plan to glaze. Whether you fill your omelet or leave it plain, grasp the handle of the pan so the left palm is up, as shown. If the omelet shows any tendency to stick, discard the fork and give the pan handle a sharp rap or two with the fist, as sketched. The omelet will flip over without the use of a fork and will start to slide.