Œufs à l'Orléanaise (Eggs sur le Plat with Creamed Chicory)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- chicorée à la crème (1 spoonful)
- light sauce Béchamel
Instructions
- Spread a spoonful of chicorée à la crème over the bottom of the dish.
- Break the eggs on top and cook them.
- Surround with a ribbon of light sauce Béchamel.