Eggs Rachel

Name: Eggs Rachel
Cuisine: France
Ingredients: eggs; bread for toast; as needed clarified butter; beef marrow (moelle); truffle; veal jus (jus de veau)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eggs
bread for toast
as needed clarified butter
beef marrow (moelle)
truffle
veal jus (jus de veau)

Instructions

Fry the eggs in a pan. Using a round pastry cutter, cut each egg into a neat disk. Place each disk on a round of toast that has been fried in clarified butter (beurre clarifié).
On each egg yolk, arrange a beautiful round of poached beef marrow (moelle). Top the marrow with a thin slice of truffle. Encircle the whole arrangement with a border of reduced veal jus (jus de veau réduit).