Recipes > Eggs > Eggs and Mushrooms la Dauphine

Eggs and Mushrooms la Dauphine


  • 1 pint of thick tomato sauce, highly seasoned
  • 1 pint of mushrooms
  • 1/2 teaspoonful of salt
  • 1/2 saltspoonful of pepper
  • 6 eggs


Cook the mushrooms in the tomato sauce until tender; add the seasoning and the eggs, which have been broken into a bowl. Lift the whites carefully with a silver or wooden fork while cooking, until they are set; then prick the yolks and let them mix with the tomato, whites of the eggs and mushrooms. Serve quite soft on toast.


Salads, Sandwiches, and Chafing-Dish Dainties (1909).


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