1306 Oeufs à l’Aurore

Method

Poached or Soft-boiled

Coat the eggs with Sauce Aurore and place them on puff pastry bases cut either oval or round according to whether the eggs are poached or boiled.

Hard-boiled

Cut the eggs lengthways, remove the yolks and pound half of them with an equal amount of butter and cold Sauce Béchamel; season with salt and pepper and add 1 teaspoon of chopped Fines Herbes per 4 yolks.

Fill the half eggs dome shape with the mixture, arrange on a dish lightly coated with Sauce Mornay, sprinkle with grated cheese and melted butter and gratinate. Sprinkle with the remaining yolks which have been passed through a sieve and surround them with a cordon of Sauce Aurore.

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