Cook the eggs in the omelette-pan; turn them with care, after the manner of pancakes. Slide them gently into a dish, and besprinkle them with brown butter and a few drops of vinegar with which the omelette-pan has been rinsed.

Eggs a la Florence. Garnish the bottom of dish with spinach leaves stewed in butter; sprinkle thereon two pinches of grated cheese; break the eggs upon this garnish, and cover them with two table-spoonfuls of Mornay sauce. Place in a fierce oven, so that the cooking and glazing of the eggs may be effected simultaneously.