Eggs on a Dish, Bercy

Fry in a pan two or three sausages; pour the fat into a small egg dish (Fig. 567), leaving the sausages in the pan, then break four eggs into the dish. Pour over some melted butter, salt over the whites and cook in the range oven, leaving them in till they are glossy. Skin the sausages, cut them up and dress around the eggs, serving with a half-glaze sauce (No. 413) and tomato sauce (No. 549), reduced together and strained through a fine sieve.