Eggs Egyptian Style
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 tablespoon leek white and onion mixture
- eggs
- butter
- béchamel sauce
Instructions
- Coat the bottom of a shallow serving plate (plat) with a spoonful of leek white and onion mixture. The vegetables should be finely sliced, in proportions of two-thirds leek to one-third onion, stewed gently in butter until tender, then bound together with béchamel sauce (white sauce made from roux and milk).
- Crack the eggs onto this base and cook them in the normal manner (gentle heat until the whites set and the yolks reach desired doneness).