Oeufs Pochés à l’Aurore

Poached Eggs with Aurore Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Poach eggs, 1 per person. Make Aurore sauce. Cut fresh tomatoes in half, one half per person. Scoop out seeds and juice. Sauté cut side of tomato in chunk of