Œufs Omer Pacha (Eggs sur le Plat with Onions and Parmesan)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- onions (a good spoonful
- butter
- grated Parmesan (20 grammes)
Instructions
- Slice the onions finely and cook them in butter without letting them colour.
- Spread a good spoonful over the bottom of the dish.
- Break the eggs on top and sprinkle with 20 grammes of grated Parmesan.
- Cook, gratinating lightly at the same time.