1324 Oeufs à la Bretonne

Method

Hard-boiled

For 6 eggs, finely slice 50 g (2 oz) each of onion and white of leek and stew carefully together with 50 g (2 oz) butter. Finish cooking with 1 dl ( fl oz or ½ U.S. cup) White Bouillon then add 50 g (2 oz) mushrooms previously sliced and sautéed in butter and 3 dl (½ pt or U.S. cups) Sauce Béchamel.

Pour one-third of the mixture in the bottom of the serving dish, arrange the eggs cut in half lengthways on top and cover with the remainder of the mixture.

Loading
Loading
Loading