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Eggs, Lipton

Boil six peeled, medium potatoes in two quarts water with a teaspoon salt for thirty minutes, thoroughly drain on a sieve and press through a potato masher into a small saucepan. Add an ounce of butter, a whole egg, half teaspoon salt, three saltspoons pepper, a saltspoon grated nutmeg, a tablespoon finely chopped truffles, and briskly stir on fire for two minutes. Slide a dentilated fancy tube in at bottom of a pastry bag, drop in potato preparation and press down puree evenly on a lightly buttered tin to twelve bird-nest shapes. Carefully crack a fresh egg in each potato, sprinkle a little grated Parmesan cheese over eggs, evenly season with a half teaspoon salt, three saltspoons pepper, set in oven for eight minutes, remove, carefully dress them on hot dish with a folded napkin and serve.