Œufs Yorkshire (Fried Eggs with Ham and Toast)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fried eggs
- thin rectangular toasts
- butter
- ham
- fried parsley
- sauce Tomate
Instructions
- Fry the toasts in butter, cut thin and rectangular.
- Sauté the slices of raw ham.
- Dress the fried eggs alternating with the toasts and the ham.
- Garnish the middle with fried parsley.
- Serve a sauce Tomate separately.