To fry eggs to perfection, all that is needed is to brush the pan with a thin film of melted or softened butter. I cannot abide fried eggs swimming in butter or oil; they aren’t at all healthy and I find them totally indigestible. Follow my healthier technique for classic fried eggs unless you prefer a crunchy fried egg, in which case I suggest you try my method for deep-frying eggs (see Crunchy fried eggs). ‘Oeufs sur le plat’ are another variation on the fried egg theme. For these, the eggs are cooked in buttered heatproof dishes over indirect heat (see Oeufs sur le plat). For me, the perfect partner for fried eggs is ham or bacon, as in the classic ham & eggs. The very thought of fried eggs on steak burgers makes my mouth water, and as for ‘oeufs sur le plat’ with morels, they are irresistible.