Œufs à la Montmorency (Eggs sur le Plat with Asparagus and Artichoke)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- asparagus tips in cream (1 spoonful)
- green asparagus tips (4)
- artichoke bottoms
- butter
Instructions
- Spread a spoonful of asparagus tips in cream over the bottom of the dish.
- Break the eggs on top and cook them.
- After cooking, lay 4 fine green asparagus tips crosswise between the yolks.
- Set a small bouquet of artichoke bottoms, sliced and sautéed in butter, in the middle.