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Eggs and Burnt Butter

Prepare half a dozen eggs as if for poaching, by breaking each one separately into a cup. Brown three ounces of butter in a large frying-pan, and slide the eggs from the cups into it; when they have well set, ladle the burnt butter over them, and sprinkle with salt and some nutmeg. Serve on toast wetted with vinegar. Time, from two and a half to three and a half minutes, according to size of eggs. Sufficient, two eggs for each person.