Eggs Matelote
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 small spoonfuls Matelote Marinière sauce (matelote sauce, seafood style), warm
- eggs
- butter
Instructions
- Coat the bottom of a serving plate with 2 small spoonfuls of warm Matelote Marinière sauce (matelote sauce, seafood style).
- Break the eggs over the sauce and cook them.
- At the moment of serving, surround the eggs with a ribbon of the same sauce, finished with butter (monté au beurre).