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Fried Eggs, Valencienne

Heat two tablespoons melted butter in a black frying pan. Carefully crack in twelve fresh eggs. Season with half teaspoon salt and two saltspoons white pepper; fry on range one minute, then set in oven five minutes. Remove, carefully slide them on a large hot dish. Prepare stewed tomatoes adding to them six sliced mushrooms and one sweet pepper cut in small squares, mix well five minutes, pour over the eggs and serve.