Eggs Yorkshire
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- thin rectangular slices of bread
- ham
- parsley
- tomato sauce (sauce Tomate)
Instructions
- Arrange the eggs alternating with thin rectangular slices of bread fried in butter and thin slices of raw ham that have been sautéed. Garnish the center with fried parsley and serve a tomato sauce on the side.