A simple oven-baked egg dish from Erken's Stor kokebok 1914: eggs are cracked into a buttered ovenproof dish, seasoned, dotted with butter and baked in a hot oven until the whites have set. Served in the dish. "Oeufs sur le plat" is the French name for eggs baked and served in the same dish.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 442 (falt i det fri)
One of several simple egg dishes in the chapter on salads, omelets and light dishes. "Oeufs sur le plat" was a French classic that Erken brought into Norwegian homes as a light breakfast or intermediate course.
Butter the dish
Butter a larger cocotte or an ovenproof dish well with butter. Preheat the oven to about 200 °C (390 °F).
Crack in the eggs
Crack the eggs carefully into the dish so the yolks stay whole. Sprinkle with salt and pepper.
Bake
Dot small pieces of butter over the eggs and bake in a hot oven until the whites have set but are not hard.
Serve
Serve at once in the dish itself.
Grams and deciliters have been kept, but expressed in modern Norwegian. An oven temperature is given (about 200 °C (390 °F)), which the original does not state.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
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