Oeufs Pochés Crécy

Poached Eggs on Carrots

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 tart shells, croustades, or toast rounds. Grate 6 carrots