| butter | 1 t |
| eggs | 2 |
| dry sherry | 1 T |
Demerara rum or bourbon can be substituted for the sherry.
In a small skillet with a tight fitting cover melt the butter over high heat until it begins to brown. Fry the eggs lowering the heat to medium, and when the whites begin to set, add the sherry to the skillet. Cover and cook for one to two minutes, allowing the steam to cook the tops of the eggs. Pour the liquid remaining in the skillet over the eggs when they are served.
This recipe originally came from the writer Rex Stout as referred to in The Washington Post on 24 February 1972.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 1–3.
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