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Eggs, Polonaise

Lightly butter six shirred-egg dishes with a little anchovy butter, then crack two fresh eggs in each dish. Evenly season with a half teaspoon salt, three saltspoons pepper and set them in oven for three minutes, then remove. Place an ounce butter in a frying pan with two tablespoons bread crumbs and toss on fire until a nice light brown, equally divide crumbs over eggs and serve.