Oeufs Au Plat

Oeufs Au Plat
Oeufs Au Plat
Editor's note: Serve these fried eggs with Chef John Besh's Green Onion Sausage and Shrimp Gravy . A simple dish like fried eggs can be so good, and because it's so simple it's important to start with the best eggs, butter, and salt you can find. Pay attention to the cooking process and you'll have the most memorable eggs ever.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 1 or 2
Cajun/Creole Egg Breakfast Brunch Side Quick & Easy Southern Pan-Fry Butter Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 2 pinches salt
  • 2 teaspoons softened butter
  • 2 eggs
  • Carbohydrate 0 g(0%)
  • Cholesterol 170 mg(57%)
  • Fat 8 g(12%)
  • Protein 5 g(11%)
  • Saturated Fat 4 g(19%)
  • Sodium 111 mg(5%)
  • Calories 95

Preparation 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 Green Onion Sausage and Shrimp Gravy , if you like. Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing

Preparation 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 Green Onion Sausage and Shrimp Gravy , if you like. Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing

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