Œufs Mignon (Eggs on Artichoke Bottoms with Peas, Shrimp and Sauce Crevettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Large artichoke bottoms
- Peas
- Shrimp tails
- Butter
- Eggs
- Sauce Crevettes
- Truffles
Instructions
- Heat the large artichoke bottoms.
- Bind half peas and half shrimp tails with butter and garnish the artichoke bottoms with this mixture.
- Coat the poached or soft-boiled eggs with sauce Crevettes and arrange them on the garnished bottoms.
- Place a slice of very black truffle on each egg.