Eggs à la Crème

Œufs à la Crème


Take some eggs, as fresh as possible, and poach them; trim them neatly, and dish each on a little fried crouton of bread and pour some hot creamy Bechamel over them, sprinkle the tops with a little finely chopped parsley or truffle, and serve with little rolls of fried bacon as a breakfast dish. These may also be served without the bacon as a luncheon or second course dish.