6 slices bread, lightly toasted on each side
Softened butter or herb butter
6 eggs, separated, taking care to keep yolks whole
1/4 tsp. salt

Spread one side of each slice of toast with softened butter (or herb butter). Beat the egg whites with salt until stiff, but not dry. Mound the beaten whites on top of the 6 toast slices. With a spoon, carefully lift one egg yolk and press into the center of the mounded egg whites on each piece of toast. Bake in a very hot oven (475 degrees) for 4 to 6 minutes, or until the meringues are lightly browned (the yolks will still be runny). Serve immediately. Makes 3 to 6 servings.