Shirred eggs (oeufs miroir)

Heat a buttered small flat dish (a muffin tin cup is used) over direct heat.

Melt half a tablespoon of butter; add the egg and cook about 30 seconds on the heat until the white starts to line the base.

Remove from the heat, tilt the dish and baste the egg with the butter.

A minute or so before serving, place an inch under a hot broiler, sliding in and out every few seconds and basting, until the white is set and the yolk glistens; here it took about four minutes rather than the one stated.