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Shirred Eggs, Fermiere

Cut an ounce of lean salt pork into dice pieces, add one medium white onion. Place in a frying pan with a teaspoon of butter and cook to a light brown, lightly stirring meanwhile. Remove the grease from the pan, then divide the pork and onions equally into six shirred-egg dishes, lightly buttered. Season all around with half teaspoon salt and two saltspoons white pepper, evenly divided. Place the dishes in the oven for three minutes. Remove, sprinkle a teaspoon finely chopped parsley over them and serve.