Œufs Rothomago (Eggs on Ham with Chipolatas and Sauce Tomate)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- butter
- lean ham
- 4 chipolatas
- sauce Tomate
Instructions
- Butter the dish and line it with thin slices of lean ham.
- Break the eggs on top and cook them.
- After cooking, arrange 4 grilled chipolatas around the yolks.
- Surround with a ribbon of sauce Tomate.