WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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| œufs à la bretonne
Language: French
Description: "Eggs in the style of Brittany." 1) Eggs cooked in butter in a shallow dish and placed on soubise, sprinkled with grated cheese and glazed or 2) A mixture of sliced leeks, onions and mushrooms stewed in butter and bound with béchamel sauce and placed on a dish, garnished with hard cooked eggs sliced lengthways and covered with more of the sauce. 3) Eggs poached and placed on a tartlet filled with a purée of haricot beans (US: navy beans) and coated with thick gravy.
Gender: m
Ethnicity: French
Most frequent country: France
Most frequent region: Brittany
See places: French food and cuisine, Brittany
See foods and dishes: à la bretonne, sauce béchamel, soubise
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