Whip egg whites until they form medium stiff peaks.
Beat egg yolks until a light lemon color.
Meanwhile, heat 3 T. or 4 T. of butter in a casserole dish
or 10 inch cast iron skillet in a 450 degree oven.
While casserole or skillet is heating,
gently fold in beaten egg yolks with the whipped egg whites
until combined. Streaks of yellow in white is fine.
Put back in oven for 10 minutes until lightly browned on top.
Serve immediately.
The French like it soft in the center, the English, drier, so adjust cooking time.
Serve with crisp bacon.
Serves 3-4 people depending on appetite.
COMMENTS: Credit goes to Holly Brown. A wonderful cook well remembered.
Recipe is believed to be accurate
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