EGGS WITH NUT-BROWN BUTTER


These eggs may be shirred or poached and served on toast. Put two

tablespoonfuls of butter in a saute or frying pan. As soon as it

begins to heat, break into it the eggs and cook slightly until the

yolks are "set;" dish them at once on toast or thin slices of broiled

ham. Put two more tablespoonfuls of butter in the pan, let it brown,

and add two tablespoonfuls of vinegar; boil it up once and pour over

the eggs