Œufs à la Lilloise (Eggs sur le Plat with Brussels Sprouts and Sauce Béchamel)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- A spoonful of small Brussels sprouts
- Butter
- Eggs
- Sauce Béchamel
Instructions
- Blanch the small Brussels sprouts and stew them in butter.
- Flatten them lightly with the back of a fork and spread them over the bottom of the dish.
- Break the eggs on top and cook them as usual.
- At the moment of serving, surround the eggs with a ribbon of sauce Béchamel.