6. Eggs Bronillea.
Break four or six eggs ; beat them and put them into
a saucepan with a piece of. butter, a little salt, and a spoon-
full of gravy, which will make them softer ; stir them over
the fire until sufficiently thick ; serve on a plate garnished
with toasted bread. To eggs dressed in this way truffles,
ham, mushrooms, etc., minced, may be added: In Ireland,
where the dish is in general use, the eggs are usually
served upon hot buttered toast, and are there called
“buttered eggs." It is also very common in France, where
it is generally served for breakfast.

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