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Eggs and Beet-Root Salad

Take some cooked beet-roots, peel, slice and put in a pan with a few tablespoonfuls of olive oil and toss them about over a brisk fire until hot. In another pan poach some new-laid eggs and trim them. Pile the slices of beet-root in the center of a hot dish, garnish around with the eggs, dredge them lightly with pepper, squeeze the juice of a lemon over, and serve at once. This makes a very good breakfast dish, and takes but little time to prepare.