Recipes > Eggs > Tarragon Eggs

Tarragon Eggs


  • 4 hard-boiled eggs
  • 1/2 pint white sauce
  • 1 teaspoonful chopped tarragon
  • 1 tablespoonful tarragon vinegar
  • 2 yolks of eggs


Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round.


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Dr. Allinson's Cookery Book (1915).

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