The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 2921

Eggs on a Dish with Bacon

Œufs sur le Plat au Petit Sale

Butter the dish, break in the eggs without spoiling the yolks, season and set for an instant on the fire and finish cooking in the oven; surround with slices of broiled smoked bacon.