Oeufs Surle Plat Au Lard



  • 2 eggs
  • 2 slices of bacon
  • 10 g. butter
  • ½ teaspoon of salt


Fry the thin long slices of bacon in its own oil so that it becomes crispy.

Melt the butter in the small egg yolk.

Break the eggs into a bowl and add salt so that it does not reach the yolk.

When the butter melts, pour the eggs into the pan. Lower the heat, on low heat, shake the pan slightly to allow the butter to move around the egg.

The edges should not be browned or discolored. Remove from the heat as soon as the whites are cooked.

Take it by gently sliding it into its special container or hot plate.

Serve by placing the bacon slices next to the egg on the serving plate.

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