1374 Oeufs Grillés à la Diable

Method

Poached

Cool the eggs as soon as they have been poached and dry them well. Dip in melted butter and roll in very fine white breadcrumbs. Place each egg on a square of buttered greaseproof paper, place on the grill and grill gently on both sides. Arrange them on thin slices of toast, sprinkle well with grated cheese mixed with a little Cayenne and gratinate them quickly.

Serve accompanied with Sauce Diable.

Loading
Loading
Loading