9 eggs

2 tablespoonfuls butter

1 teaspoonful salt

1 tablespoonful chopped parsley

1 saltspoonful pepper

Hard-boil six of the eggs. When done, remove the shells, separate the whites from the yolks, cutting them in two lengthwise. Take out the yolks without breaking the whites. Put the yolks through a sieve into a bowl. Add the raw yolks of the remaining eggs; add the parsley, salt and pepper. Beat the whites of the raw eggs until very stiff, then add them to the yolks. Take a portion of this mixture and put it over the bottom of a small baking-dish; then fill the whites so that they are perfectly even. Put the whites together again as though they were whole eggs. Arrange them in the centre of the dish. If you have any yolk mixture left over, put it around the whites as a sort of extra border. Pour over a little clarified butter, dust with breadcrumbs, brown quickly in the oven, and serve in the dish in which it is cooked.