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Eggs à la Bonne Femme

Peel and chop fine I large white onion. Fry slowly in a frying-pan with I heaping tablespoonful of butter. When a delicate brown, spread over the bottom of a pie plate or shallow dish, sprinkle with salt and pepper. Over this break carefully as many eggs as the dish will accommodate and place in a moderate oven until set. Sprinkle over the top 2 tablespoonfuls of bread crumbs fried in a little butter and send at once to the table.