Scrambled eggs made with a very high proportion of butter (Eaton 1822, Mrs.B etc).
'The Accomplisht Cook ' by Robert May, 1660 (Robert May 1660) gives a 'A bill of Fare formerly used in Fasting days, and in Lent' which includes "Buttered eggs on toasts" as well as barley or rice pottage and stewed oysters.
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
BUTTERED EGGS. Beat four or five eggs, yolk and white together; put a quarter of a pound of butter in a bason, and then put that into boiling water. Stir it till melted, then put that butter and the eggs into a saucepan; keep a bason in your hand, just hold the saucepan in the other over a slow part of the fire, shaking it one way, as it begins to warm. Pour it into the bason and back again, then hold it over the fire, stirring it constantly in the saucepan, and pouring it into the bason, more perfectly to mix the egg and butter, until they shall be hot without boiling. Serve on toasted bread, or in a bason, to eat with salt fish or red herrings.
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