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Peas and Buttered Eggs

Ingredients

• 1 pint of young peas
• 1 tablespoonful of butter
• salt
• pepper
• chopped parsley
• 2 eggs
• toast

Instructions

Stew the peas with the butter, a little salt, pepper and chopped parsley, until they are tender; beat up the eggs and pour over them the boiling peas. Serve at once on toast before the eggs harden.

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Source

Vaughan's Vegetable Cook Book (1919).