Shirred Eggs

Oeufs sur le Plat

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Eggs
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste


Break the eggs into a tin dish, in which they are to be served, having first buttered the bottom of the dish or pan. Sprinkle them with salt and pepper, pour over a little melted butter, place in a quick oven, and let them bake until the yolks are set. Serve in the dish in which they have been cooked.