Rid the leaves of all stems; put the former into a saucepan with a tight top, without water, and set in a kettle of boiling water.  Cook thus for half an hour, or until the leaves are very soft.  Turn into a colander, press and drain; chop fine, season with salt, pepper, a good sponful of butter, a half teaspoonful of sugar, juice of half a lemon and a pinch of nutmeg.  Put over the fire in a saucepan, and stir briskly for three minutes.  Mold in eggcups; serve one hillock upon each round of toast laid in a flat dish, and cap with a slice of hardboiled egg.