Œufs à la Bûcheronne (Fried Eggs on a Dome of Potato)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- Hollande potatoes
- butter
- chopped chives
Instructions
- Bake Hollande potatoes in the oven, take out the pulp and season it.
- Toss the pulp in butter in a frying pan and arrange it in a dome on the serving dish.
- Fry the eggs, sprinkling each yolk with a pinch of chopped chives before it is enclosed in the white.
- Arrange the fried eggs around the dome of potato.