Eggs au Plat

Ingredients

• Eight eggs
• eight table-spoonfuls of bread crumbs
• four ounces of butter
• one tea-spoonful of pepper
• one tea-spoonful of salt

Method

1. 1

   Spread half of the bread crumbs on a platter, sprinkle with half of the pepper and salt, and distribute 2 ounces of butter in small pieces.

2. 2

   Break the eggs over this in a circle, sprinkle with remaining bread crumbs, pepper, and salt, and distribute the rest of the butter.

3. 3

   Place in a hot oven for 10 minutes until the surface is pale brown and eggs are cooked rare.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 150. The excerpt below is the record exactly as published.

Eggs au Plat. — Eight eggs, eight table-spoonfuls of bread crumbs, four ounces of butter, one tea-spoonful of pepper, one tea-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.