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Fried Eggs with Sweet Peppers

Cut six sweet Spanish peppers into halves. Heat two tablespoons melted butter in a saucepan, add the peppers and fry for two minutes on one side only; turn, carefully crack twelve fresh eggs over them, evenly sprinkle over half teaspoon salt and two saltspoons white pepper and fry for one minute on the range, then set in the oven for five minutes. Remove, carefully glide them on a large hot dish and serve.