"Oeufs Sur Le Plat" is the French term for eggs which are baked in small individual dishes under low heat. In England, this is known as "shirred eggs." In this recipe, muffin tins are used instead of individual dishes, and the cooked eggs are then unmolded for presentation. The variations of the basic recipe are as vast as the imagination, but this particular one uses bacon and salsa to line the muffin tins. You may also place a round of orange in the bottom, or fresh herbs, cooked sausage, mushroom duxelles, green onion, asparagus tips, cheese, etc. This is an elegant way of making breakfast for many people at the same time (or for just a few), without a lot of effort. If you prefer, the eggs may be baked in small ramekins instead of the muffin tin.
Preheat the oven to 350 degrees. Grease 8 cups (2-1/2 inch in diameter) of a muffin tin, using the corner and outer most cups, which will absorb more heat.
Fry or broil the bacon until partially cooked but still pliable. Line the sides of the each muffin cup with a strip of bacon. Drop 1 tablespoon of salsa in the bottom of each cup. Break an egg in the center of each cup, and top it with a thin slice, about 1/2 teaspoon, of butter.
Bake the eggs for 10 to 15 minutes, or until they are set. The yolks may still be soft, but the whites should be firm without being rubbery. To remove them from the pan, use a thin, small spatula to loosen them around the edges. Then lift the eggs out of the cup and place them upside-down on each plate, so that the salsa appears on top. Garnish with chives. Serve warm with toasted, buttered bread.
©1994, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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