Œufs Matelote (Eggs sur le Plat with Sauce Matelote Marinière)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 small spoonfuls sauce Matelote marinière
- Eggs
- Butter
Instructions
- Garnish the bottom of the dish with 2 small spoonfuls of hot sauce Matelote marinière.
- Break the eggs on top and cook them.
- At the moment of serving, surround them with a ribbon of the same sauce, buttered.