Sur le Plat
These may be prepared in either of the two following ways:
- Break the eggs into a frying pan containing 20 g (⅔ oz) butter, heated until very brown; lightly season, cook and slide them into an egg dish. Pour a little vinegar heated in the pan over the eggs.
- Cook the eggs as for Oeufs sur le Plat; heat 20 g (⅔ oz) butter in a frying pan until very brown, pour over the eggs then sprinkle with a little vinegar heated in the same pan.