Eggs Orsay

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Prepare poached or soft-boiled eggs.
  2. Fry bread slices in butter to make toasts.
  3. Arrange the eggs on the fried toasts.
  4. Coat generously with Chateaubriand sauce (sauce Chateaubriand).

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