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Craig Claiborne

Antoine’s Eggs à la Russe

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Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 teaspoons caviar
  • 4 cooked artichoke bottoms
  • 4 poached eggs

Method

  1. Spoon one teaspoon caviar into each cooked artichoke bottom. Heat briefly in the oven.

  2. Place one poached egg on each artichoke bottom and cover with hollandaise sauce. Garnish each with a truffle slice.

Eggs and Artichokes Forestière

Put three tablespoons butter in a skillet. Add one cup finel

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