Our parents' recipes: eggs on the plate with sobrasada

As you will know, in Direct to the Palate we pay a small tribute to our parents, for celebrating their day tomorrow, preparing each editor one of their favorite recipes. I've had it very easy, because mine likes few things, and among their favorites are these eggs on the plate with sobrasada.

When I was a child, my mother prepared them many times for dinner. We like them like this, scrambled and undercooked, but that goes well. To my sisters and I added a lot of other things, such as peas, tomato sauce, mushrooms, etc., I suppose we ate vegetables, but those of my father only carried sobrasada. And with what recipe will you celebrate Father's Day?


For 2 persons
  • Egg 2
  • Extra virgin olive oil
  • Salt
  • Provencal herbs
  • Sobrasada

How to make eggs on the plate

Difficulty: Easy
  • Total time 20 m
  • Elaboration 10 m
  • 10 m cooking

Grease two trays with oil that can go to the oven. We separate the whites from the yolks of eggs. We put the egg whites in the oil spread dishes and on them we distribute pieces of sobrasada, to the pleasure.

We preheat the oven to 180º. When it reaches the temperature, we bake the trays for 8 minutes. We take them out of the oven, we put the yolks on them that will be broken by the heat and we bake 2 more minutes. We took out, salted and sprinkle with Provencal herbs. Serve right away.

With what to accompany the eggs to the plate

To taste this egg dish recipe and that it is delicious, it is essential that you serve them right after removing them from the oven. If necessary, force all your guests to sit at the table and wait for the arrival of this recipe, do it without compassion. Then they will thank you. Forced to serve them with a good loaf of bread.