Oeufs Pochés à la Chartres

Poached Eggs with Tarragon

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

Make Demi-glace sauce. Poach eggs ready to reheat. Place eggs on toast rounds and glaze with sauce. Garnish with fresh tarragon leaves.