Eggs Bordelaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tomatoes, halved
- 1 pinch shallots, minced
- cèpes (porcini mushrooms), finely sliced
- parsley
Instructions
- Prepare tomato halves à la Provençale (see the Vegetables chapter), adding a pinch of minced shallots to each half. Once cooked, fill each tomato half with finely sliced cèpes that have been sautéed à la Bordelaise. Crown each filled tomato with a fried egg. Arrange in a circle on a round plate, with fried parsley in the center.