Œufs à la Bénédictine (Eggs with Brandade of Salt Cod)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet cases
- Brandade of salt cod
- truffle
- sauce Crème
Instructions
- Truffle a Brandade of salt cod lightly.
- Fill the tartlet cases with it.
- Coat the eggs with sauce Crème and set one on each tartlet.