Œufs à la Romaine (Fried Eggs on Spinach Subrics with Anchovy)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- oil
- spinach subric mixture
- anchovy fillets
Instructions
- Add diced anchovy fillets to the spinach subric mixture and shape and cook small oval subrics.
- Fry the eggs in oil.
- Set each egg on a subric.