Thursday, February 11, 2010

Oeufs Au Plat.

Recipe taken from My New Orleans : The Cookbook by John Besh.

Best served with sausages and shrimp gravy.


  • 2 teaspoons softened butter
  • 2 eggs
  • 2 pinches salt


1. Rub a room-temperature 9-inch skillet with the butter. Place the skillet on the burner without turning it on. Crack the eggs into the skillet on opposite sides of the pan from each other.

2. Turn the heat on to medium-low and cook the eggs until the whites have coagulated and turned opaque. Season the eggs with salt and serve with sausages and shrimp gravy.

Bisous xo.

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