Eggs Sur le Plat. Maltese Cross
6 eggs.
1 table-spoonful of butter or nice dripping.
Pepper and salt to taste.
Melt the butter on a stone-china, or tin plate, or shallow baking-dish. Break the eggs carefully into this; dust lightly with pepper and salt, and put in a moderate oven until the whites are well “set.”
Serve in the dish in which they were baked.