1387 Oeufs à la Lorraine

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 eggs, surround the yolks with a tablespoon of cream and cook in the usual way.