Œufs au fromage
A simple and elegant French-style egg dish in which eggs are gently broken over melted cheese and butter, then cooked until just set. Finished with a dusting of pepper and salt, this classic preparation makes a quick and satisfying meal.
Ingredients
- 4 whole eggs Eggs (Use fresh eggs for the best result; crack them carefully to keep the yolks intact.)
- 4 thin slices Thin slices of cheese (Use a cheese that melts well, such as a mild cheddar or gruyère. Slice as thinly as possible so it melts quickly and evenly.)
- 1 tablespoon Melted butter (Unsalted butter is preferable so you can control the saltiness of the dish.)
- 1 pinch Pepper (Freshly ground black pepper is recommended for the best flavour.)
- 1 pinch Salt (Add sparingly at the end, as the cheese already contributes saltiness.)
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Instructions
- 1Place an omelette pan or small non-stick frying pan on the hob over low to medium heat. Add the melted butter to the pan and let it warm gently — it should shimmer but not brown. Once the butter is hot, lay the thin slices of cheese flat in a single layer across the base of the pan. Allow the cheese to begin softening and melting into the butter for about 2 minutes, so it forms a cohesive, slightly bubbling layer.
- 2One at a time, crack each egg carefully on the edge of the pan or a separate bowl, then gently open the shell and let the egg slide slowly over the melted cheese. Try not to break the yolks — the goal is to have the whole eggs sitting on top of the cheese layer. Space them out as evenly as possible so they cook at the same rate.
- 3Keep the heat on low to medium and leave the eggs undisturbed. Do not stir or move them. Allow them to cook until the whites are fully set and opaque (no longer translucent) and the yolks have firmed to your preference — approximately 3 to 5 minutes. For runny yolks, remove from the heat as soon as the whites are set. For fully cooked yolks, leave for an additional minute or two. Watch the pan carefully to prevent burning.
- 4Once the eggs are set to your liking, remove the pan from the heat immediately. Using a pinch of pepper and a pinch of salt, dust the surface of the eggs evenly just before serving. Serve directly from the pan or slide onto warmed plates. Eat straight away while the cheese and eggs are still hot.
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