Œuf au plat

France · Europe

Two fried eggs cooking flat in a dark pan.
Œuf au plat

An œuf au plat is cooked in a frying pan with butter, oil or both, keeping the yolk intact. The egg is seasoned with salt and pepper. Hot fat can be spooned over it during cooking to help cook the upper surface.[1]

It can be eaten with strips of fresh buttered bread. Placed on a croque-monsieur, the fried egg turns the ham-and-cheese sandwich into a croque-madame.[1]

References

Sources checked:

  1. Œuf au plat — Meilleur du Chef — Chef Philippe
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