Eggs Rothomago
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- butter
- thin slices of lean ham
- eggs
- 4 chipolatas (spiced sausages)
- tomato sauce
Instructions
- Butter a shallow serving dish. Line it with thin slices of lean ham. Break the eggs onto the ham and cook them. Once cooked, arrange 4 grilled chipolatas around the egg yolks and finish by piping a cordon (ring) of tomato sauce around the dish.