• Separate 8 eggs.
• 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.