Eggs Lyonnaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 tablespoon onion, finely minced and cooked in butter
- 2–4 whole eggs
- Lyonnaise sauce
- as needed butter
Instructions
- Coat the bottom of an oval gratin dish (sur le plat) with a tablespoon of finely minced onion that has been cooked in butter. Break the eggs directly onto this base and cook them gently. Once set, surround the eggs with a thin stream (cordon) of strained Lyonnaise sauce.