8 Belgian endives, about 12 oz.
1 c. chicken broth
2 tbsp. lemon juice
3 tbsp. butter
2 eggs, slightly beaten

Remove core from endive. In a large skillet bring salted water to a boil. Add endive to boiling water and cook 5 minutes. Drain well. Reduce heat and add butter. Saute endive 5 minutes. Add broth and cover. Simmer until endives are tender (approximately 5 minutes). Arrange on a serving platter. Keep warm. Measure broth. In a medium bowl, combine eggs and lemon juice. Slowly whisk in broth from endives. Return lemon sauce to skillet. Stir constantly, medium heat until sauce thickens. Do not boil sauce. Pour lemon sauce over endives and serve immediately.