Eggs Normande (Sur le Plat / Baked)

Ingredients

• 2 teaspoons crème (heavy cream), seasoned with salt and pepper
• 1 teaspoon fish essence (fumet or concentrated fish stock)
• 6 whole oysters, raw, cleaned (ébarbées)
• 2 whole eggs
• as needed sauce Normande (beurre blanc enriched with fish fumet and oyster liquor)

Instructions

1. Coat the bottom of a shallow baking dish (sur le plat) with the seasoned crème and fish essence. Arrange the cleaned raw oysters and their liquid in the dish.
2. Crack the eggs into the dish and bake gently until the whites are set and the yolk trembles slightly when the dish is moved (miroiter — a gentle quiver at the table). Surround with a ring (cordon) of warm sauce Normande.
3. Bring to the table and serve directly from the dish.