I am giving the typical recipe for this delicious way of preparing eggs. There are a number of dishes of Oeufs sur le plat—for instance, Oeufs à la Turque, with the addition of a little lamb kidney, cooked in butter; also Madrilène, with tomato, shallot, chervil, tarragon, Chilli pepper, etc.
For this recipe flat shallow fireproof dishes are used. Warm these in the oven. Put the butter in them when hot, and melt it. Break the 2 eggs carefully in each dish, season the whites with a little salt (not the yolks, as it is apt to mark them and spoil their appearance), and place the dishes on the middle shelf of a fairly brisk oven, so that they get an equal heat, and cook for 3 or 4 minutes at the most. Serve at once. The whites of the eggs should be sufficiently set to be eaten with a fork, but quite runny, and the yolks very runny. French people usually mop up with a piece of bread whatever a fork or spoon cannot manœuvre—a survival of the time when cutlery was unknown, and fingers and bread were the accepted methods with food!