Les oeufs sur le plat à l’huile de noix

Omelette cooked with walnut oil

Preparation info
    • Difficulty


Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

The following, from Aveyron, could hardly be simpler.


  • 1 slice of bread
  • garlic
  • 1 tbsp walnut oil


Toast the bread lightly, rub well with garlic while hot and keep in a warm place.

Heat the oil in a small non-stick frying pan; when it is nearly smoking, break the egg into it. Baste continually with the oil. When nearly set, add the vinegar and continue cooking until it has evaporated.

To serve, slide the egg on to the toast, pour over any remaining pan juices and sprinkle wit