Oeufs Pochés Suzette

Name: Oeufs Pochés Suzette (Poached Eggs in Baked Potatoes)
Cuisine: French
Ingredients: casserole; cream sauce; mornay sauce; potato; pepper; egg; parmesan; potatoes; cooked potato; butter; salt

Poached Eggs in Baked Potatoes

Preparation info

Difficulty
Easy

Appears in

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</