Eggs in Savoury Butter
Savoury butter is made by melting good butter, and adding to it any chopped herb,—chives, parsley, etc. Put a little of this in individual gratin dishes, and break into them 1 or 2 eggs as desired. Pour a little of the savoury butter over the top of each egg, season with salt and pepper, and put in the oven until the eggs are thoroughly set. If fresh tarragon is available, two nicely shaped leaves crossed on the yolk of the egg make a pretty garnish, or two leaves of lemon verbena may be used instead.