Break four or six eggs; beat them and put them into a saucepan with a piece of butter, a little salt, and a spoonful of sauce or gravy, which makes the eggs softer; stir them over the fire until sufficiently thick; serve on a plate garnished with toasted bread. To eggs dressed this way, truffles, ham, mushrooms, etc, minced, may be added. The difference between this and an omelet is, that an omelet is compact and turns out smooth, whereas ceufs brouilles are less done, and are therefore broken.

In Ireland, where it is in general use, it is usually served upon hot buttered toast, and is there called "buttered eggs." It is also very common in France, where it is usually served for breakfast.

A very pretty dish of eggs is made thus: - Break some eggs into a small tart-dish, without injuring the yolks, or laying one over the other. Drop on them some warm butter, and lightly strew crumbs of bread. Put it in the oven until the whites be set, and serve with a wreath of parsley round the edge.