Œufs Durs au Gratin

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut the eggs in two; remove the yolks and chop them with a few mushrooms, a shallot and parsley. Add a spoonful of tomato sauce, a spoonful of consommé, salt, pepper, a piece of butter the size of a nut and cook for a few minutes. Arrange the whites on a fireproof dish, fill them with the mixture, sprinkle with breadcrumbs, put a small piece of butter on each and brown in the oven.