Recipes > Eggs > Oeufs au Plat, or au Miroir, served on the Dish in which they are Cooked

Oeufs au Plat, or au Miroir, served on the Dish in which they are Cooked

Ingredients

  • 4 eggs
  • 1 ounce of butter
  • pepper and salt to taste

Instructions

Butter a dish rather thickly with good fresh butter; melt it, break the eggs into it the same as for poaching, sprinkle them with white pepper and fine salt, and put the remainder of the butter, cut into very small pieces, on the top of them. Put the dish on a hot plate, or in the oven, or before the fire, and let it remain until the whites become set, but not hard, when serve immediately, placing the dish they were cooked in on another. To hasten the cooking of the eggs, a salamander may be held over them for a minute; but great care must be taken that they are not too much done. This is an exceedingly nice dish, and one very easily prepared for breakfast.

Time: 3 minutes.

Sufficient for 2 persons.

Seasonable at any time.

Print

Print recipe/article only

Source

The Book of Household Management (1861).


comments powered by Disqus