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Omelet with Fine Herbs

Break two eggs into a basin, mix in a shallot, a little each of thyme, marjoram, basil, chervil and parsley, and sprinkle in a very little pepper. Melt one ounce of butter in a pan on the fire and let the butter cover the pan, and, taking care that it does not burn, when it is at the boiling point place in the omelet and fry to a golden brown.

Eggs on Toast Toast six or eight pieces of bread without crust, cut square, butter them and place on a dish. Put a poached egg on each, sprinkle with salt and pepper, and serve hot.

Eggs, Parisian Style Mask the whole of the insides of as many small dariole moulds as may be required (the moulds having been previously set on the ice) with warmed half-glaze; make a mince of equal parts of truffles, ham or tongue and sprinkle over the insides of the moulds so as to adhere to the glaze and break an egg into each one, taking care not to damage the yolk; sprinkle them over with salt and pepper and put in a low saucepan with boiling water to half their height; then put the pan in the oven for five or six minutes to poach the eggs, pour them out onto a dish, pour a little gravy seasoned with chopped parsley over them, and serve.

Eggs, Peasant Style Pour into a dish one breakfast cupful of cream; when boiling break in twelve eggs, season with salt and twelve whole peppers; cook for ten minutes; set in the oven for about three minutes until the eggs get a golden color, taking care that they do not harden. Remove them from the oven, place the dish on another, and serve.