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Eggs With Nut-Brown Butter


Method

These eggs may be shirred or poached and served on toast. Put two tablespoonfuls of butter in a sauté or frying pan. As soon as it begins to heat, break into it the eggs and cook slightly until the yolks are "set;" dish them at once on toast or thin slices of broiled ham. Put two more tablespoonfuls of butter in the pan, let it brown, and add two tablespoonfuls of vinegar; boil it up once and pour over the eggs.

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