These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute 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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