Instructions: Break eggs and seperate yolks. Leave each yolk in a half shell. Salt egg whites and whip until stiff.

Spoon half of beaten egg whites into a mound to form a nest. Press an egg shell into the center of the mound to form a hollow. Then pour egg yolk into the hollow. Place the nest in hot butter already sizzling in an omelet pan.

Proceed with the second egg. Be sure there is a little space between the mounds. When the froth is firm, gently turn it upside down, or place in a 400F oven until top is cooked. Serve on a thin slice of toast.

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