Eggs à la Conti
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 tablespoon lentil purée
- 2 thin slices of lard (or bacon)
- eggs
Instructions
- Coat the bottom of a serving dish (sur le plat) with a generous spoonful of lentil purée. Lay two thin slices of lard on top. Crack the eggs over this base and cook them in the usual manner (as for œufs sur le plat — that is, gently in a warm oven or over low heat until the whites set and the yolks remain soft, or to the diner's preference).