Instructions: Bring a small saucepan of water to a simmer. Add the oysters and cook 1 minute; drain, and set aside.

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking constantly, 2 minutes; it will clump together. Slowly whisk in the milk, stirring until smooth. Add the cheese, cayenne and salt. Stir until the cheese melts, 2 to 3 minutes.

Toast the bread, remove the crusts and cut into triangles.

Meanwhile, lightly beat the eggs in a bowl. Temper the eggs by slowly whisking in 1/2 cup of the hot cheese mixture. Return the mixture to the pot and cook on very low heat, stirring constantly, 1 minute. Remove the pan from the heat.

To serve, divide the oysters between 2 soup bowls. Spoon the cheese sauce around the oysters. Sprinkle each serving with paprika. Place the toast triangles around each bowl.

This recipe yields 2 servings.

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