Potatoes Annette With Oeufs Sur Le Plat
Description
This American side-dish features Potatoes; peeled, Butter. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Eggs (1 or 2 per person) Salt and pepper A crispy cake of julienne potatoes cooked in butter makes a delicious base for lightly cooked eggs.
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A perfect supper dish which costs next to nothing, a memorable meal served with a soft lettuce salad and some fresh bread.
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Cut the potatoes into strips ('julienne').
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Wash them in cold water and dry thoroughly.
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Season with salt and pepper.
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Heat the butter in a heavy frying pan and saute the potatoes until they are well coated, then press them down into a cake with the back of a fork.
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Brown on one side only over a very low heat, covered with a lid, for 30 minutes.
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When well browned, loosen around the edges and carefully invert on to a platter, and keep warm.
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Put a little more butter into the pan and heat gently.
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Break one or two eggs per person into the pan and
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cook through gently until they
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set lightly, without browning the whites (oeufs sur le plat are a far cry from a fried egg!).
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Serve on wedges of the potato cake
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 112.2kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 3.2g16%
- Cholesterol 13.4mg5%
- Sodium 45.4mg2%
- Total Carbohydrate 14.9g5%
- Dietary Fiber 1.9g8%
- Sugars 0.7g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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