1302 Oeufs à l’Anglaise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Shallow Fried

Fry the eggs in butter in a frying pan, trim them round with a plain cutter and place each on a slice of toast of the same size. Serve accompanied with thickened veal gravy.

Poached or Soft-boiled: Place the poached or soft-boiled eggs on round or oval slices of toast, sprinkle with grated cheddar cheese mixed with a little Cayenne, pour a little Brown Butter over and glaze quickly under the salamander or in a very hot oven.

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