RECIPE NOTEBOOK
Eggs à la Sidney
boston-cooking-school-cookbook/recipes/07-eggs/eggs-a-la-sidney.md
Eggs à la Sidney
Method
Arrange “hard-boiled” eggs, cut in thirds lengthwise, on pieces of toasted bread. Pour over eggs Soubise Sauce.
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Arrange “hard-boiled” eggs, cut in thirds lengthwise, on pieces of toasted bread. Pour over eggs Soubise Sauce.