Antoine’s Eggs à la Russe

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
  • Sauce Hollandaise
  • 4 truffle slices

    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 finely chopped mushrooms and cook until reduced to a paste. Follow directions for Eggs à la Russe, but substitute mushroom mixture for the caviar.