Break the eggs into a basin, and beat them till light and frothy; then add the milk and seasoning.
Heat the butter in a saucepan, and when it bubbles pour in the egg, etc. Place the pan on a hot part of the stove, but not directly over the fire, and stir the mixture till it has become a thick, soft paste.
Heap it neatly on the toast and serve at once. Cost, about 4d.