1416 Oeufs Ninon

Name: Oeufs Ninon
Cuisine: France
Ingredients: eggs; croutons; truffle; asparagus tips; bread; butter; sauce béchamel; chervil; egg; green asparagus tips

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poached or Soft-boiled

Place the eggs on thin oval or round-shaped Croutons of bread fried in butter; set