Melt the butter in a pan, and meanwhile beat the eggs till frothy; then add to them the oysters, which must first be " bearded," and dusted with salt and pepper. When the butter bubbles, pour in the mixture, and stir it over the fire till it is of a creamy thickness.
Do not overcook the eggs, or they will be tough and leathery. Have the slices of buttered toast neatly trimmed, heap on these the mixture, and serve at once. Cost, 1s. 7d.