Broccoli and Eggs.
Boil two or three heads of broccoli until tender. Have ready two cupfuls of butter drawn in the usual way, and beat into it, while hot, four well-whipped eggs. Lay buttered toast in the bottom of a hot dish, and on this the largest head of broccoli whole, as a centre-piece. Arrange close about this the others cut into clusters, the stems downward, and pour the egg-sauce over all.