Cold cooked vegetables, such as cauliflower, artichokes, asparagus, &c., may be cut up and mixed with the eggs in
the same way for a luncheon toast. In fact, a moment’s thought will generally enable a careful cook to make her buttered egg toasts additionally tasty by the introduction of some nice trifle left from a previous meal, which could scarcely be made use of in any other manner.
Buttered eggs when they appear at dinner are, as a rule, served over some savoury decoction as a top-dressing or mask, in which form they are continually called into play.