Eggs au Beurre Noir

• Butter.
• Salt.
• Pepper.
• 4 eggs.
• 1 teaspoon

Put one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at a time. Sprinkle with salt and pepper, and cook until whites are firm. Remove to a hot platter, care being taken not to break yolks. In same dish brown two <