Hard-Boiled Eggs with Potatoes

Oeufs Durs aux Pommes de Terre

Preparation info

  • Servings:

    4

    • Difficulty

      Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Coming upon this rough little dish brushing shoulders with the sometimes extravagant refinements of Ali Bab’s monumental Gastronomie Pratique is a bit like being offered a beer to quench one’s thirst after having spent days tasting in the cellars of Champagne. He notes, “This dish, which I had occasion to taste in the country, seemed excellent to me after a long walk.” He apparently made no attempt to re-create the object of this sentimental memory in his own kitchen, for the proportions given are completely fantasist.

The preparation is typically Lyonnaise in spirit, heart- and soul-warming, but it should be thought of as a winter’s supper dish, perhaps accompanied by a bitter green salad and followed by a cheese, with no further adornment.

Ingredients

    Method