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Scrambled Eggs Aux Croutons

Cut from a sandwich loaf three quarter-inch-thick slices, trim off crusts and cut in very small squares, place in a saucepan with two tablespoons melted butter and fry until a good golden colour. Break eight fresh eggs into a bowl, add a half gill milk, half teaspoon salt and two saltspoons pepper. Beat up with a fork for one minute, then drop in saucepan with croutons and cook for six minutes, briskly stirring meanwhile, dress on a hot dish and serve.