Eggs on the Plate

Œufs sur le Plat

Method

Rub the dish on which the eggs have to be served with fresh butter, and sprinkle on it a little salt and white pepper, then carefully break the eggs on to the dish, being careful that the yolks do not break, season with a little salt and pepper, and pour carefully in the dish a dessertspoonful of cream for each egg, and drop here and there little pieces of butter; place the dish on a tin containing hot water, and stand it in the oven for four or five minutes; just before serving take a red hot salamander, and hold it over just to brown the tops.

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