Oeufs Côte d’Azur

Name: Oeufs Côte d’Azur (Poached Eggs in Artichoke Bottoms)
Cuisine: French
Ingredients: egg; béarnaise sauce; tomato purée; red food coloring; water; parsley; butter; red sauce; artichoke bottoms; fresh herbs; fresh artichoke; canned artichoke

Poached Eggs in Artichoke Bottoms

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Prepare 1 egg per person and place in cold water ready to reheat. Sauté fresh or canned artichoke bottom