Eggs à la Condé
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- red bean purée
- 2 slices lean bacon, grilled
- eggs
- 2 tablespoons red wine sauce (sauce au Vin rouge)
- 10 grams butter, divided into small pieces
Instructions
- Line the bottom of a shallow baking dish with a light layer of red bean purée. Arrange the two thin slices of grilled lean bacon on top. Break the eggs directly onto this bed. Drizzle with red wine sauce. Scatter the butter pieces over the top. Bake in the oven until the eggs are cooked through.