Oeufs Sur Le Plat

Name: Oeufs Sur Le Plat
Cuisine: France
Ingredients: 2 eggs to each person; ½ an oz. of butter to each egg, a pinch of salt; ½ an oz. of butter to each egg, a pinch of salt; ½ an oz. of butter to each egg, a pinch of salt

Eggs Sur Le Plat

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

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.

Ingredients

2 eggs to each person
½ an oz. of butter to each egg, a pinch of salt

Europe
France
Gluten-free
Vegetarian
Breakfast
Mediterranean

Method

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