pescatariannut-freesoy-free
Eggs Sur La Plat
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 143. The excerpt below is the record exactly as published.
Eggs Sur La Plat. Melt two ounces of butter in an omelette-pan; the moment the butter is melted, slip in 'three eggs carefully, avoiding breaking the yolks. Have three pieces of crisp toast on a hot dish, cover each piece lightly with anchovy paste; directly the eggs are set, place them carefully on the toast, one egg on each piece, and pour the hot butter from the pan over them; dust with a shake of cayenne, and sprinkle a little finely- chopped parsle
Cook this with the app: pantry check, scaling, and the assistant.