Eggs Maximilienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- half tomatoes
- parsley
- garlic
- eggs
- grated cheese
- breadcrumbs
- butter
- oil
Instructions
- Fry the pressed tomato halves in oil and arrange them in a baking dish (sur le plat).
- Sprinkle the interior of the tomatoes with chopped parsley mixed with a point of pounded garlic.
- Break the eggs into the tomato halves.
- Sprinkle the eggs with a mixture of grated cheese, chopped parsley, and fine breadcrumbs that have been fried in butter.
- Place in a sufficiently hot oven so that cooking and browning (gratin) occur simultaneously.