Œufs Granier (Eggs with Creamed Asparagus Tips and Truffle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 1 spoonful asparagus tips with cream
- 4 thin
Instructions
- Spread a spoonful of asparagus tips with cream over the bottom of the dish and lay on 4 thin, wide slices of truffle.
- Break the eggs on top and cook them as usual.
- Arrange a small spoonful of asparagus tips between the yolks.
- Place a slice of truffle on each yolk.