Eggs sur le Plat.

Star (Christchurch), Volume LXVI, Issue 20331, 14 June 1934, Page 6

Eggs sur le Plat.

T o-Day’s R.ecipe.

Egg dishes, especi Fllv't mclettes, are among the easiest to prepare, eggs sur le plat (on the plate) being perhaps the easiest of all. For this you vat .t either a round, shallow, fireproof dish which will hold several eggs, or small round dishes which can be set before each diner. These must first be butte.ed lightly, the egg broken into them keeping the yolks whole, a little act of butter put on each yolk, and the eggs cocked in the even till they are done. There are various ways of garnishing these pleasant little dishes. Here are just a few. The following can be put in the dish underneath thz eggs: Chopped mushrooms which have first been lightly fried in butter- pieces of cooked ham or bacon, a puree of onions stewed *a butter a mixture of onion, mushroom and bacon; a puree of tomatoes (with this the eggs might be sprinkled lightly with grated cheese on top); very thin slices of cooked sausage: a puree of cooked, smoked haddock: pieces of c! token's liver tossed in butter.