Baked Eggs

Use individual baking dishes and melt 1 teaspoon butter in each.
Break the eggs into the dishes, allowing 1 or 2 eggs to a dish.
Sprinkle with salt and place a tiny piece of butter on each.
Bake in slow to moderate oven (250° to °F) until the eggs are set,
but not hard.
Serve in the baking dishes.

Shirred
Use small ramekins or egg shirrers

Grease each dish, put in a layer of buttered crumbs, break egg over the crumbs,
season with salt and cover with buttered crumbs.
Bake in a slow oven until the eggs are set and the crumbs brown.

On toast
Moisten the edges of the toast with hot water and spread with butter.
Separate the yolks and whites of the eggs.
Poach the yolks in salted water until soft-cooked
Place a yolk on each slice of toast, being careful not to break it.
Beat whites stiff, spread around the yolks, season with salt and brown
in the oven at 350 ° F.