Œufs des Moissonneurs (Harvesters' Eggs: Fried Eggs with Bacon, Peas and Potatoes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Eggs
- Belly bacon
- Large fresh peas
- Lettuce
- Potatoes
Instructions
- Blanch as many rectangles of belly bacon as there are eggs, and grill them.
- Arrange the fried eggs and the slices of bacon alternately in a turban.
- Cook the large fresh peas à la paysanne with shredded lettuce and potatoes in thin rounds added.
- Garnish the middle of the dish with this garnish.