Œufs en Robe de Chambre.—Choose nice, round and even-sized potatoes and bake them in the oven. When cooked slice off the top, scoop out some of the potato, put a little bit of butter into each, season with pepper and salt, and break a fresh egg into each; return them to the oven till the eggs are cooked, then cover over the egg lightly with the removed potato, which you have mashed through the masher to a light snow, and serve very hot.