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Eggs a La Russe

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“Adapted from the New York Times Cookbook. You can also use 6 individual serving plates.”
READY IN:
5mins
SERVES:
6
YIELD:
12 egg halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Arrange egg halves on a serving plate, cut side down.
  2. Combine remaining ingredients and spoon over eggs.

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