1399 Oeufs Mexicaine

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.