Shirred Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Break the eggs into a tin dish, in which they are to be served, having first buttered the bottom of the dish or pan. Sprinkle them with salt and pepper, pour over a little melted butter, place in a...
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Ingredients
- 6 Eggs
- A Tablespoonful of Butter
- Salt
- Pepper
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