sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Oeufs A La Bertonne

Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

Chingri maacher malai

Chingri Maacher Malai

How to makeChingri maacher malai?How to cookChingri maacher malai?Learn the recipeChingr...

Meen Kozhambu

Meen Kozhambu

This is a fish delicacy from Tamil Nadu with tamarind extract as the base....

Momo (Steamed

Momo (steamed

How to makeMomo (Steamed ?How to cookMomo (Steamed ?Learn the recipeMomo (Steamed by vah...


Tom Yom

How to makeTOM YOM?How to cookTOM YOM?Learn the recipeTOM YOMby vahchef.For all recipes ...

Hubbys Fevourite Dry Chatni

Hubbys Fevourite Dry Chatni

This was done by me accidently from some extra small amount of left over ingridients. and...

Oeufs A La Bertonne Recipe, How To Make Oeufs A La Bertonne Recipe

How to makeOEUFS a la BERTONNE?How to cookOEUFS a la BERTONNE?Learn the recipeOEUFS a la BERTONNEby vahchef.For all recipes visit

About Recipe

How to make OEUFS a la BERTONNE

(42 ratings)
0 reviews so far
Prep time
Cook time
Total time
0 mins
Author : Vahchef
Main Ingredient : egg
Servings : 0 persons
Published date : November 08, 2016

Ingredients used in OEUFS a la BERTONNE
• Eggs - 4 numbers.
• Potatos(medium-sized) - 450 grams.
• Shallots(chopped) - 1 tablespoons.
• Grated cheese - 30 grams.
• Salt and pepper - .

1.Peel potatoes. boil in salted water.

2.hard-boil eggs.plunge into cold water.remove,shell immediately and keep warm.

3.make fairly thick bechamelsauce.add shallots and a good helping of salt and pepper.

4.quarter well-cooked but firm potatoes.

5.butter a fireproof dish.

6.lay potatoes at bottom alternating with eggs cut lengthwise in two.

7.pour bechamel sauce over eggs and potatoes and sprinkile with grated cheese. in amedium oven for 10minutes till cheese melts.remove and serve hot.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter