Eggs Orléanaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 spoonful chicory in cream (chicorée à la crème)
- eggs
- béchamel sauce (sauce Béchamel), light / thin
Instructions
- Spread a spoonful of chicory in cream (chicorée à la crème) on the bottom of a shallow cooking dish. Break the eggs directly over it. Cook the eggs until set. Encircle the eggs with a thin border of béchamel sauce (sauce Béchamel).