1399 Oeufs Mexicaine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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French fried

Discard the pips from halves of large round tomatoes and fry the tomatoes gently in a little oil. Place on a dish, fill them with Riz à la Créole and place a fried egg on each.

Serve accompanied with Tomato Sauce.