Œufs Mireille (Eggs with Saffron Cream Sauce, Saffron Rice Tartlets and Tomato)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Rice pilaw with saffron
- Toasts
- Oil
- Eggs
- Sauce Crème with saffron
- Tomatoes
- Butter
Instructions
- Prepare tartlets of saffroned rice pilaw.
- Fry toasts of the same shape in oil.
- Arrange the tartlets in a crown on a dish, alternating them with the toasts.
- Coat the poached or soft-boiled eggs with sauce Crème with saffron and set them on the toasts.
- Melt the crushed tomatoes in butter until somewhat reduced, and arrange a small bouquet of them on each tartlet.