Oeufs Pochés à l’Aurore

Name: Oeufs Pochés à l’Aurore (Poached Eggs with Aurore Sauce)
Cuisine: French
Ingredients: eggs; butter; garlic; tomato; fresh tomatoes; egg; grated parmesan cheese; aurore sauce; tomatoes

Poached Eggs with Aurore Sauce

Preparation info

Difficulty
Easy

Appears in

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