Eggs Bénédictine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- brandade de morue (salt cod brandade)
- tartlet shells (croûtes de tartelettes)
- crème sauce (sauce Crème)
Instructions
- Prepare poached or soft-boiled eggs.
- Fill tartlet shells with lightly truffled brandade de morue (salt cod brandade).
- Arrange the cooked eggs on top of the brandade.
- Coat the eggs with crème sauce (sauce Crème) and serve.