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Eggs, Boxshall

Cut a small, peeled eggplant into six equal slices and trim each slice into round pieces two inches in diameter. Season all over with a teaspoon salt and half teaspoon pepper, arrange on a lightly buttered tin, baste with a little melted butter, then set in oven for fifteen minutes. Arrange on hot dish, dress a poached egg over each eggplant, pour a soubise sauce over them and serve.