Oeufs au Miroir

Oeufs au Miroir

Eggs in Mirror sounds more magical than Sunny Side Up, but whatever you call fried eggs, they are the favorite around our breakfast table.  Usually we take them with bacon or the French way, with a slice of ham underneath, as was common before Le Chasse a Courre at the master’s breakfasts.  Over-easy is not a term used in France and most cooks will have no idea of what you are referring to, as eggs are not cooked this way.

To cook, simply put a pat of butter in a non-stick skillet, warm to medium heat, and crack in your eggs.  Wait your eggs out about 5 minutes, depending on the heat (the eggs shown here are just one minute from perfection, as soon as the whites completely cook, they are done).  It can take a while to truly perfect the technique, which can result in burnt edges if you try to rush the process, or undercooked eggs which may seem forever to cook, if you use too low of a flame.

The secret is to start with your own fresh eggs… more on our chickens soon.  Sometimes a sprinkle of Greek seasoning or sumac changes things up, if you cook these eggs often and are looking for a change of variety.