Potatoes Annette With Oeufs Sur Le Plat
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Potatoes Annette With Oeufs Sur Le Plat
  Potato  
Last updated 6/12/2012 1:18:58 AM. Recipe ID 50075. Report a problem with this recipe.
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      Title: Potatoes annette with oeufs sur le plat
 Categories: Side dish
      Yield: 2 Servings
 
    350 g  Potatoes; peeled
     25 g  Butter
           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. A perfect supper dish which costs next
  to nothing, a memorable meal served with a soft lettuce salad and
  some fresh bread.
  
  Cut the potatoes into strips ('julienne'). Wash them in cold water
  and dry thoroughly. Season with salt and pepper. 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. Brown on
  one side only over a very low heat, covered with a lid, for 30
  minutes. When well browned, loosen around the edges and carefully
  invert on to a platter, and keep warm.
  
  Put a little more butter into the pan and heat gently. Break one or
  two eggs per person into the pan and cook through gently until they
  set lightly, without browning the whites (oeufs sur le plat are a far
  cry from a fried egg!). Serve on wedges of the potato cake.
  
  




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Recipe ID 50075 (Apr 03, 2005)

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