Eggs Masséna
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- artichoke hearts (large)
- butter
- Béarnaise sauce
- tomato sauce
- poached beef marrow
- 1 small pinch fresh parsley, chopped
Instructions
- Warm the large artichoke hearts in butter, hollowing them out slightly to create a well. Fill each artichoke heart with thickened Béarnaise sauce (béarnaise serrée).
- Nap the poached or soft-boiled eggs with tomato sauce (sauce Tomate), then arrange each egg on top of a prepared artichoke heart.
- Place a thin slice of poached beef marrow (moelle pochée) on top of each egg, and crown with a small pinch of fresh chopped parsley.