Œufs sur le plat

Œufs sur le plat is a classic French dish that translates to "eggs on the plate," referring to eggs that are fried gently in a pan without flipping.  Typically cooked in butter with low heat, the whites remain tender while the yolks stay rich and runny.  The dish is often seasoned simply with salt and pepper, though variations may include fresh herbs, grated cheese, or a drizzle of cream for added richness.

Preparation Time: 10 Mins

Cooking Time: 5 Mins

Total Time: 15 Mins

Ingredients

For 2 servings…

30 gms            Butter       

4                    Eggs         

                     Salt          

Method

Heat an oven to 170°C.

Put the butter into an oven-proof dish, big enough to take the eggs spread out across the bottom.  Put the dish into the oven to melt the butter.

Take the dish out of the oven and gently slide the eggs into the butter.  Baste the yolks with a little of the hot butter and sprinkle them with a little salt.  Put the dish back into the oven and cook for 4 - 5 minutes, until the whites are a milky-white colour.

Serve immediately.

Wine recommendations

Basically, a white wine.

Conventional

     Quincy

Interesting

     Crémant de Bordeaux

     Fino Sherry

     Mâcon