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Hardboiled Eggs ‘Villemont’
Oeufs durs Villemont
Preparation info
- For
four
people - Difficulty
Easy
- Ready in
1 hr 10
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
300 g 10½ oz half a 5
Method
- Peel and halve the onions and cut away 5 mm (¼ in) from the root end of each half; this part may be bitter and in any case prevents the rings from separating properly. Then slice as finely and evenly as possible. Cut the pepper into thin strips. Wash the raw chard leaves and slice them coarsely.
- Heat the butter in a shallow sauté pan and, as soon as it is melte