Œufs grillés à la Diable (Grilled Devilled Eggs with Sauce Diable)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- melted butter
- very fine breadcrumb
- thin toasts
- grated cheese
- Cayenne
- sauce Diable
Instructions
- Refresh the eggs as soon as they are poached and sponge them well.
- Dip them in melted butter and roll them in very fine breadcrumb.
- Set each egg on a square of buttered kitchen paper on the grill and grill gently on both sides.
- Sprinkle thin toasts copiously with grated cheese mixed with Cayenne and gratin them in the oven.
- Arrange the eggs on the toasts.
- Serve a sauce Diable separately.