Harvest Workers' Eggs, Fried
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Eggs
- Pork belly lard (lard de poitrine)
- Fresh peas
- Lettuce
- Potatoes
Instructions
- Grill the blanched pork belly rectangles until golden and crisp—one rectangle for each egg.
- Fry the eggs.
- Arrange the eggs and lard slices in a turban shape (alternating them in a spiral or concentric ring on the plate).
- Fill the center with the fresh peas mixed with the chiffonade of lettuce and the thin potato rounds, all cooked together à la paysanne.