1387 Oeufs à la Lorraine

Name: Oeufs à la Lorraine
Cuisine: France
Ingredients: lean bacon; egg; gruyère cheese; eggs; cream

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Sur le Plat

Place slices of lean bacon previously blanched and lightly grilled in the bottoms of egg dishes together with some thin slices of Gruyère cheese. Break in the