Melt the butter in a small frying or omelet pan; pour in the eggs, and stir quickly up from the bottom of the pan, until the whole is a soft yellow mass.
Spread on the toast, and serve very quickly.
Egg Croustards.
- Ingredients—Some slices of stale bread, about ¾ inch in thickness.
- Some eggs.
- Some nicely-flavoured gravy.
Method.—Stamp out some rounds of bread with a circular paste-cutter.
Mark the middle with one a size smaller.
Then with a knife scoop out the inside, making little nests of bread, taking care not to break the bottom or sides.
Fry these cases in hot fat (see [French Frying]).
When fried, drain them on kitchen paper, and keep them hot.
Make some water boiling hot in a stewpan; add to it a little lemon juice.