537. Plain Baked Eggs.—Butter with one ounce a plated dish, or common tart-dish, that will bear the heat of the oven; break carefully six eggs on it, season with one pinch of pepper, half a spoonful of salt, and add half an ounce of butter in small pieces over, put them in a slack oven until set, and serve.
538. Baked Eggs with Asparagus.—Cut twenty heads of sprue into small pieces, keeping only the tender part, boil them for fifteen minutes, put them into a stewpan, with half an ounce of butter, set them on the fire for three minutes, season with a little pepper, salt, and sugar; when done, put them in the dish you intend to serve it in, break six eggs over, which season as above, put it into the oven until it sets, and serve; in case the oven is not sufficiently hot, place a salamander over the eggs.
539. Mashed Eggs.—Break four eggs into a stewpan, with one ounce of butter, half a teaspoonful of salt, and a pinch of pepper, put it on the fire, stir continually, and as soon as delicately set, serve.
These can be served with either green peas, sprue grass, or mushrooms, which must be stewed and prepared as if ready to serve; put some in the stewpan with the eggs, and proceed as before. If meagre, use cream instead of butter.
540. Eggs with Burnt Butter.—Put into a frying-pan two ounces of butter, which melt; as soon as it is on the point of browning, put in the eggs, which have been previously broken in a basin, and seasoned with pepper and salt; when well set, serve, with a teaspoonful of vinegar over the eggs.
541. Eggs à la Tripe.—Cut about two onions each into thin slices, put them in a stewpan, with half an ounce of fresh butter, and set them on a slow fire; when warmed through, put half a teaspoonful of salt, quarter ditto of pepper, a teaspoonful of flour, a gill of milk, and a little sugar; let it boil, put in six hard eggs cut in quarters, and serve, after a little ebullition.