Eggs Alsatian Style
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- choucroute braisée (braised sauerkraut)
- tartlet shells
- ham
- jus lié (thickened sauce)
Instructions
- Line the bottom of cooked tartlet shells with braised sauerkraut. Place a thin slice of ham on top of the sauerkraut. Arrange the poached or soft-boiled eggs on top and lightly coat with thickened jus.