Oeufs Pochés Suzette

Poached Eggs in Baked Potatoes

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

Bake 1 potato per person. Prepare poached eggs ready to reheat. Make Mornay sauce. When potatoes</