Stirred or Buttered Eggs. Time—10 minutes.
2 eggs, 1 oz. butter, salt and pepper to taste, 2 slices hot buttered toast.
Break the eggs into a small stew-pan, add the salt, pepper and butter. Put the stew-pan over a moderate fire, and stir with a wooden spoon, keeping every particle in motion, until the whole has become a smooth and delicate thickish paste. Pour the eggs on to the toast, and serve at once.